Boudin Blanc (French White Sausage)

Let's Cook

1. Step 1.

   Chill and grind as directed in Grinding and Mixing Sausage using a ¼-inch grinder plate: 8 ounces pork loin, cut into ¾-inch cubes; 8 ounces chicken breast or rabbit meat, cut into ¾-inch cubes; 4 ounces leaf lard or pork fatback, cut into ¾-inch cubes

2. Step 2.

   Toss in a large bowl with: 2 cups chopped onions; ½ cup fresh bread crumbs; 2 teaspoons salt; 1 teaspoon white pepper; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ⅛ teaspoon grated or ground nutmeg; ⅛ teaspoon ground ginger

3. Step 3.

   Chill in the refrigerator for at least 30 minutes and grind the mixture again. Blend together with: ¼ cup cream; 3 large eggs, beaten

4. Step 4.

   Return the mixture to the refrigerator. If necessary, soak and rinse: 4 feet of 1-inch-diameter sausage casings

5. Step 5.

   Stuff the casings as directed, forming 6-inch links. Poach the sausages; if any rise to the surface, puncture them with a small skewer to release the air and prevent bursting. Cool and store for up to 3 days. When ready to serve, brush with: Melted butter

6. Step 6.

   and sauté or grill until golden brown.