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Posts Tagged ‘boudin blanc’

This was an awesome practical! If you’ve read some of my past posts you’ll know I love to make sausage. In fact, I have purchased all the necessary gadgets to facilitate making countless sausages. For some reason I find it so gratifying to stuff minced meat into intestines. How odd! The lovely shape they make, the delicious melt in your mouth taste and the pure fun of an evening “wurst” fest makes me smile.

Boudin Blanc is a finely minced sausage meat married with cream. The base is minced pork and pork fat and a couple of finely minced shallots sweated in butter. In this recipe we infused whole milk with an orange rind, thyme and bay leaf. This is brought to a simmer for few minutes then set aside to cool.

The pork meat (400 g) and pork fat (150 g) are minced in the food processer, with 6 egg whites to 550 g meat. With the food processor running, 80 ml of cream is added and then the cooled infused milk. Take out of the food processor and mix in the shallots and season with salt & pepper.

It is important to taste the mixture before filling the sausage casing. To do so, place a tsp. of the mixture between pieces of aluminum foil and put directly on a burner to cook through. Taste for the appropriate amount of salt and pepper. Remember that if there is too much to begin with the only way to fix it is to add more meat so add slowly until you are happy.

As all of my gadgets were at home I was faced with stuffing via a pastry bag. I wasn’t sure this would be so easy given previous experiences at La Cuisine Francaise in Amsterdam but my fears were unfounded. The mince on this sausage is quite fine so it pipes quite easily. A regular ground mince would be more difficult to force into the casing but boudin blanc was “facile”!  Well mine was facile – Satoko had a heck of a time with her casing so we ended up piping them one at a time – not so fun.

No fancy gadgets just a pastry bag and a nozzle – yikes!

Three little pink piggies

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I adore sausage!  I know it’s bad for me as it’s very fattening, but I still love it.  I have a delicious recipe for Tuscan Stew made with mild or spicy Italian pork sausage that is perfect with a robust glass of Barbara or Dolcetto on Friday evening in the winter.   Although I have cooked it a few times over the past couple of years in the Netherlands, I cannot find good, flavorful pork sausage so I had shelved the recipe.  I was delighted to learn the Cordon Bleu in Amsterdam, also known as La Cuisine Francais, was holding a sausage making workshop where I could learn the basic technique from which I could then create my own perfect sausages for my beloved Tuscan Stew.

I invited a couple of friends, my Cordon Bleu classmate Ingrid and our good friend and neighbor MJ, for the all day class on February 5 at the school in the Herengracht.    Two experienced sausage makers delivered the workshop, Nanda Elzinga who has worked in many of the top kitchens in Amsterdam and Theo Kroonenburg a well respected 68 year old butcher.  After a review of the importance of cleanliness and the equipment needed, a scale, meat grinder and varieties of stuffers, we watched as Nanda made the basic recipe, meat, fat, onions seasonings and salt in the right proportions

stuffed into casing.  Theo took to the task of creating the filling for venison sausages, adding this and that without aid of a scale or recipe, to the angst of Nanda who had carefully explained its importance, but that is what 40 years of experience allows you to do!

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