White sausages

Description

Boudin blanc in the form in which we know it, appeared only in the XVII century, but the history of its origin goes far back to the middle Ages. A dish consisting of milk, bread and onions, sometimes with slices of ham, chicken and fat, was made to eat on Christmas Eve before Christmas. Later, for convenience and presentable appearance, he was placed in a shell, and there were sausages. Now in many regions of France has its own unique version of cooking these sausages.

Ingredients

Onion

340 g
Butter

50 g
Crumb bread

40 g
Milk

230 g
Chicken breast

220 g
Pork

220 g
Salt

2 tsp
Nutmeg

0.125 tsp
Allspice

0.125 tsp
Pepper white

0.125 tsp
Chicken egg

1 piece
Cream

0.5 cup
Water

1 l
Salt

1.5 tsp
Bay leaf

2 piece
Crumb bread
Butter

Cooking

In a pan melt the butter, add the chopped onions and cook on very low heat, stirring frequently, 15 minutes or until the onions are completely soft and transparent.

Dry bread crumbs, pour milk and bring to boil. To cook dough, stirring constantly with a wooden spoon so it does not burn. Cook a few minutes until it will hold shape.

To prepare the spices. Mix salt, grated nutmeg, ground allspice and white pepper.

Twice mince pork, chicken and onion.

To the mince add the cooled bread mixture and spices. Beat well with a mixer or by hand.

Add the egg and beat the mixture for 1 more minute.

Whipping, enter the two tablespoons of cream each time, whisking for 1 minute.

To check whether there is enough in the mixture of salt and spices, fry a small piece in a frying pan and try. If necessary, add, something not to be missed. But remember that the taste of the sausages should be tender and delicate.

If you are using natural casings for sausages, fine. If not, then the gauze will perfectly replace them. Prepare a sufficient quantity of well-washed, damp cheesecloth, folded in two layers, with sides of approximately 20 cm, and a sufficient number of threads. Spread cheesecloth and brush it with melted lard or vegetable oil, or use it. Put the mince a small rectangle with a length of approximately 13 cm.

Roll stuffing into a cylinder, tightly wrapped in gauze. Tie the ends of thread.

You can also wrap the sausages in plastic wrap. Before cooking let stand in refrigerator 2 to 12 hours. In this form they can be stored in the refrigerator 2-3 days or in freezer 1 month.

Put sausages in frying pan or saucepan with a thick bottom. Pour boiling water or a mixture of equal parts of water and milk to 3-4 cm coated sausages. Add salt and a couple Bay leaves, bring to a boil and cook for 25 minutes without a lid. Remove the sausages and place them on a dish, cool, cut both ends of the gauze and clean the sausage.

Sausages, roll in crumbs and fry in a pan in butter or roast under the grill in a greased form.

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