Ingredients and Weight:
- 1 lb pork shoulder, ground
- 1 lb pork belly, ground
- 1 cup heavy cream
- 1/2 cup bread crumbs
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Hog casings
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the pork shoulder, pork belly, heavy cream, bread crumbs, onion, celery, parsley, salt, black pepper, nutmeg, and allspice. Mix well until all ingredients are evenly combined.
- Fill the hog casings with the pork mixture using a sausage stuffer. Tie off the ends of the casings.
- In a large skillet, heat some oil over medium heat. Brown the boudin blanc on all sides.
- Transfer the boudin blanc to a baking sheet and bake in a preheated oven at 350°F for 30-35 minutes, or until cooked through.
Nutritional Information:
- Calories: 350 per serving
- Protein: 20 grams
- Fat: 25 grams
- Carbohydrates: 15 grams
Dish Characteristics:
Homemade boudin blanc is a unique and flavorful dish that combines the rich taste of pork with a creamy texture. The addition of onion, celery, and parsley provides a touch of freshness, while the spices and herbs add depth and complexity. This dish is sure to impress your guests and leave them wanting more.
User Comments:
- "This boudin blanc was absolutely delicious! The flavor was incredible, and the texture was perfect. It was the perfect dish for a special occasion."
- "I made this recipe for my family, and they loved it! It was easy to make and turned out so well. I highly recommend this recipe."
- "I have been making boudin blanc for years, and this recipe is by far the best I have ever tried. The flavor is out of this world, and the texture is perfect."
Special Precautions and Tips:
- It is important to make sure that the pork is ground finely. This will help to ensure that the texture of the boudin blanc is smooth and creamy.
- If you do not have a sausage stuffer, you can use a pastry bag fitted with a large tip. This will help to ensure that the hog casings are filled evenly.
- Be careful not to overcook the boudin blanc. It is important to cook it until it is cooked through, but overcooking will make it tough and dry.
