Boudin Blanc Liégeois
Boudin Blanc Liégeois is a delicate white sausage originating from Liège, Belgium. It's characterized by its smooth texture and subtle, comforting flavor, typically made from finely ground pork, sometimes with chicken, enriched with cream and breadcrumbs, and seasoned with a hint of nutmeg and white pepper. It's a versatile dish, enjoyed hot or cold, pan-fried, grilled, or poached.
🧂 Ingredients
- 500 g Pork shoulder(finely ground)
- 250 g Pork belly(finely ground)
- 100 g Breadcrumbs(soaked in milk)
- 1 medium Onion(finely chopped and sautéed until translucent)
- 2 large Eggs
- 200 ml Heavy cream
- 2 tsp Salt
- 1 tsp White pepper
- 0.5 tsp Nutmeg(ground)
- 0.5 tsp Mace(ground)
- 0.25 cup Fresh parsley(finely chopped)
- 1 quantity Sausage casings(natural or synthetic, prepared according to package directions)
- 2 tbsp Butter(for cooking)
- 1 liter Water(for poaching)
- 1 medium Onion(for poaching broth)
- 1 medium Carrot(for poaching broth)
- 3 sprigs Parsley sprigs(for poaching broth)
👨🍳 Instructions
- 1
Soak breadcrumbs in milk until softened. Finely chop the onion and sauté in 1 tbsp butter over low heat until translucent; let cool.
- 2
Grind the pork shoulder and pork belly through a 6mm plate. In a large bowl, combine the ground meats, soaked breadcrumbs, sautéed onions, eggs, heavy cream, salt, white pepper, nutmeg, mace, and chopped parsley. Mix thoroughly until well combined.
💡 Tip: Ensure all ingredients are evenly distributed for consistent flavor. - 3
Stuff the mixture into prepared sausage casings, twisting into desired lengths (approx. 6-8 inches). Tie the ends securely.
💡 Tip: Avoid overstuffing the casings to prevent bursting during cooking. Prick any air pockets with a fine needle. - 4
Prepare the poaching liquid: In a large pot, combine water, the poaching onion, carrot, and parsley sprigs. Bring to a simmer.
- 5
Carefully place the sausages into the simmering poaching liquid. Poach gently at 80°C (176°F) for 35 minutes. Do not let the water boil vigorously, as this can cause the casings to burst.
💡 Tip: Maintain a gentle simmer; the water should be hot but not boiling. - 6
Remove the sausages from the poaching liquid and immediately cool them in ice-cold water. Drain and pat dry.
💡 Tip: Rapid cooling helps to firm up the sausages and preserve their texture. - 7
To serve, the Boudin Blanc can be pan-fried in butter until golden brown, grilled, or served cold.
💡 Tip: Pan-frying adds a pleasant crispness to the exterior.
💡 Pro Tips
- ✓For a more traditional Liégeois flavor, a hint of marjoram can be added to the meat mixture.
- ✓Ensure the meat is very finely ground for a smooth texture.
- ✓If natural casings are unavailable, synthetic casings can be used, but follow package instructions for preparation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include chicken breast for a lighter flavor.
- Add a small amount of finely minced garlic for extra depth.
- Experiment with other herbs like thyme or bay leaves in the poaching liquid.