Boudin blanc de Rethel – are homemade white sausages. Delicate, tasty, easy to prepare on a grill or in a pan. Check it out!
The literal translation is “white pudding”, which justifies its name by the delicate consistency and white colour of the sausages. The production and sale of Boudin blanc de Rethel is still popular today, but in addition to the classic recipe, nowadays you can often find boudin with mushrooms or truffles. There are many boudin recipes out there, but this one is probably the easiest.
Serve these sausages with fruits, vegetables and by all means with champagne!
Ingredients for a Boudin recipe:
- Pork breast – 200 Grams
- Chicken Hip (without skin and bone) – 800 Grams
- Cream (20%) – 350 Millilitres
- Brandy – 50 Millilitres
- Egg – 1 Piece
- Garlic (dried) – 1 Teaspoon
- Thyme (dried) – 1 Teaspoon
- Green onion (to taste)
- Salt – 26 g
- Guts (lamb or pork) – To taste
How to cook Boudin Blanc sausage
- Prepare the products. The meat must be well chilled, right from the fridge, as well as cream and brandy.
- Wash all the meat thoroughly. Cut the pork into slices, remove the skin from the chicken and remove the bones.
- Pass all the meat through the meat grinder.
- Add cream, brandy, salt, spices, egg. Mix the minced meat well until smooth.
- Add onion and mix well.
- Stuffing’s ready.
- Soak the guts for 10-15 minutes in warm water, rinse inside and outside. To rinse inside you need to pass a small portion of water through them.
- Put the guts on a special nozzle, tie the end well. Fill the guts with minced meat without letting air in. 9. Rotate the sausages alternately in different directions, to get 13-15 cm each. Leave for an hour. 10. Now you’ll need a thermometer or a multicook. Heat the water to 90 degrees, lower the sausages and wait until the temperature rises to 90 degrees again. Keep at this temperature – 10-15 minutes for lamb and 20-25 minutes for pork. Cool down the finished sausages.
- Additionally you can grill them or fry on a pan, if you like.
Serve with fruit, vegetables and champagne!
Enjoy your homemade boudin.
Tip from the chef on how to make boudin: Any “loose” sausages made of raw minced meat in natural guts should be lowered into hot, unboiling, well-salted water. Make a few small cuts several places with a toothpick or a chef’s needle. Only then can they be grilled or fried in a frying pan.
Historical data to accompany the boudain sausage recipe
Boudin Blanc de Liege is a Belgian sausage which is particularly popular, not because of any event or incident, but because of the very trivial, but at the same time quite thorough, quality of products used in sausage preparation: Selected pork, eggs, bread, milk, spices, spicy herbs, which together turn into a light, fragrant minced meat, which is stuffed with sausage shell. The length of such sausage can reach from twenty centimeters and more – the limitations are determined only by the fantasy and desire of the manufacturer.
In December 2013, sixty butchers from Liège made one kilometre long sausage and wrapped it around a five-metre diameter conical tower.
This gastronomic record and feat was timed to coincide with the Day of Remembrance of the Massacre in St. Lambert Square in Liège in 2011, when a Belgian citizen (of Arab origin, by the way), all of a sudden, took and shot from a rifle a crowd of walking citizens, the total: 6 – dead, more than 120 wounded. Since then, this day is not forgotten, and the butchers prepared a long sausage – a strange, however, way to honor the dead, but better than nothing …
There are varieties of Boudin Blanc de Liege sausages where chicken or veal is added to the minced meat – these sausages are valued even higher.
Pork blood is also added to the minced meat, but in this case the blood sausage is already called Boudin Noir.
When cooked, sausages are pasteurized (heated to a temperature of 68.8 C) and sold as chilled sausages, raw sausages are not eaten, you need to fry them or heat in a microwave.
And another interesting story, related in part to the sausage Boudin, or rather with a woollen blanket, that the soldiers of the Foreign Legion tightly rolled up, like sausage, and worn on the satchel and called Boudin (Boudin).
The official march of the Foreign Legion is also called “Le Boudin”.
Poems for the march were written after the Franco-Prussian War (1870), as a result of which Germany annexed the provinces of Alsace and Lorraine. Thousands of inhabitants of Alsace, Lorraine and Switzerland joined the ranks of the Foreign Legion to fight the Germans. And in the first lines of the song it is sung that the soldiers from Alsace, Lorraine and Switzerland will get the blood sausage Boudin, and the Belgians will get nothing, because they are lazy and also because the King of Belgium wanted to maintain neutrality in the conflict between France and Prussia and forbade his subjects to take part in hostilities as part of the Foreign Legion.
More than a hundred years have passed since then, relations between the two countries have changed, but words cannot be thrown out of the song and the events of those long past years are remembered every time the Foreign Legion marches to the sound of its “Le Boudin” (how vindictive, however…).