Boudin Blanc with Muenster Cheese
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
- 24
Ingredients
- 3 lbs. boneless pork butt, cut in 1/4" dice
- 1 lb. mixed boneless chicken, cut in 1/4" dice
- 1 lb. pork fat back, cut in 1/4" dice
- 2 eggs
- 1 c. heavy cream
- 2 teaspoons ground ginger
- 2 teaspoons ground cayenne pepper
- 1 tsp. freshly grated nutmeg
- 1 lb. muenster cheese, cut in 1/4" dice
- Kosher salt to taste
Directions
- Grind meats and fat through meat grinder using plate with small (1/8-inch) openings.
- Place ground mixture in large bowl of standing mixer and add all ingredients except cheese and salt. Mix with paddle attachment. Fold cheese into the farce.
- Case sausages in pork hank, twisting to form 4-ounce links. Dry for 1 hour in walk-in cooler.
- To poach, bring 4 to 5 gallons of water to a boil. When boiling, turn off heat. Add sausage and cover with lid. Let stand for 10 to 15 minutes or until sausages reach interior temperature of 145° F.
- Cool sausages on sheet pan lined with kitchen towels. Store in refrigerator up to 5 days.
TO REHEAT:
- Grill, broil or bake sausage until hot. The sausages can be made into patties and sautéed until cooked through.
- Serve sausage with spaghetti squash "choucroute" and whole grain mustard.
