White pork sausage (boudin blanc de liege)

1 servings

Ingredients

Quantity Ingredient
2 cups Milk
2 mediums Onions, chopped
2 mediums Carrots, chopped
1 large Celery stalk with leaves, chopped
6 Fresh parsley sprigs
7 larges Shallots, minced
1 large Garlic clove, crushed
2 Bay leaves, broken
3½ teaspoon Salt
2 Whole cloves
½ teaspoon Freshly ground white pepper
⅛ teaspoon Freshly grated nutmeg Pinch of dried thyme, crumbled
1 tablespoon Butter
12 ounces Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks and well chilled
9 ounces Fresh pork fat cut from loin, fresh bacon or fatback, well chilled
3 mediums Eggs
6 tablespoons All-purpose flour
¼ cup Tawny Port
¼ teaspoon Minced garlic
2½ tablespoon Currants, minced
9 Feet sausage casings, rinsed inside and out, soaked in cold water 1 hour and rinsed again
¼ cup (1/2 stick) butter

Directions

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart

saucepan over medium heat. Remove from het, cover and let stand 30 minutes.

Refrigerate until mixture is well chilled, about 2 hours.

Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat.

Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and ¼ tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings into 3-foot lengths. Tie knot at one end of each.

Gather 1 piece around tip of pastry bag fitted with ½-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual

sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string.

Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages.

Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all

sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)

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