French sausages
Description
The dish is prepared without unnecessary complications. The literal translation is "white pudding," which fully justifies its name with the delicate texture and white color of the sausages. Production and sale of Boudin blanc de Rethel remain popular to this day; besides the classic recipe, sausages sometimes include forest mushrooms, foie gras, or truffles. These sausages are served with fruits, vegetables, and always with champagne. The finished dish can now be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. The meat should be well-chilled, as should the cream and brandy. Let's begin!
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Step 2
2. Wash all the meat thoroughly. Cut the pork into pieces, remove the skin from the thighs and discard the bones.
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Step 3
3. Pass all the meat through a meat grinder using the finest sieve (ideally a 2 mm grid).
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Step 4
4. Add the cream, brandy, salt, spices, and egg. Mix the mince thoroughly until it reaches a smooth, sticky consistency.
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Step 5
5. Add the onion. Mix well.
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Step 6
6. The minced meat is ready.
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Step 7
7. Soak the intestines in warm water for 10–15 minutes, then rinse them inside and out. To rinse the inside, flush a small amount of water through them.
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Step 8
8. Put the intestine onto a special attachment, tie the end securely with a "knot." Fill the intestines with the meat mixture, avoiding air pockets.
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Step 9
9. Twist the sausages alternately in different directions to make each one 13-15 cm long. Let them rest for an hour.
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Step 10
10. Now you'll need a thermometer or a multicooker with a "Multicook" mode. Heat the water to 90°C, place the sausages in the water, and wait until the temperature rises back to 90°C. Maintain this temperature for 10–15 minutes if using lamb casings, or 20–25 minutes for pork casings. Cool the cooked sausages, then separate them.
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Step 11
11. If desired, the finished sausages can be grilled or fried in fat in a pan.
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Step 12
12. Serve with fruits, vegetables, and champagne!