Main Course
Homemade white blood sausage
Learn to make your own white boudin at home and become a real little blue ribbon winner!
25 min
Prep time
25 min
Cook time
6
Servings
Intermediate
Difficulty
50 min
Total time
Ingredients
Instructions
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1
In a mixing bowl, put the sliced bread loaf in small pieces, then pour in the milk and cream.
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2
Reserve for 40 minutes at room temperature.
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3
Peel and finely chop the onions and shallots, and sauté them in a pan.
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4
Cut the meat into large cubes and pass it through a meat grinder twice, first with the coarse blade and then with the fine one.
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5
Pass the cooled onions and bread crumbs in the same manner.
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6
Mix all ingredients in a bowl with the egg yolks, spices, herbs, salt, and pepper.
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7
Soak the intestines for 15 minutes in cold water and rinse them well.
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8
Tie the lower end of the intestines with thread and stuff them with the filling.
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9
Then tie the other end.
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10
Using a sewing needle, prick the sausages at the ends and in the middle.
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11
Bring the broth to a boil.
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12
Submerge the sausages in the broth and cook for 20 minutes on medium heat.
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