Continental Recipe

Boudin Blanc De Liège

3 Mins read
Belgian Boudin Blanc De Liège

Boudin Blanc De Liège

This is a Belgian white sausage made from pork shoulder and belly, crumbled white bread, onions, cream, and milk. 

All of the ingredients are combined, stuffed in casings, and cooked in hot water, then left to cool and dry for a short period of time.

What distinguishes boudin blanc de Liège from other white puddings is a hint of marjoram, but it can be flavored with other ingredients such as bay leaves, carrots, or cloves.

 

 

EQUIPMENT

Pan

Funnel

Serving dish

Kitchen yarn

Pork Casings

Two salad bowls

Small knife

Meat grinder, fine grid

Large saucepan

 

 

RECIPE INGREDIENTS

1.2 kg of sausage

500g fatty bacon, thickly sliced

250g lean pork (from the tenderloin)

500g of breadcrumbs

50ci of milk

20cl fresh cream

350g onions

2 shallots

1 tablespoon lard or butter

3 pinches grated nutmeg

2 tablespoons chopped fresh marjoram or dried marjoram

1 teaspoon spice mix

4 eggs

FOR BROTH

1 carrot

1 stalk of celery

1 onion

3 cloves

 

 

DIRECTIONS ON BOUDIN BLANC DE LIÈGE

Prepare the stuffing:

 Tear the bread crumb. In a bowl, arrange the breadcrumbs, sprinkle with milk and cream. Leave to swell for 40 minutes at room temperature.

Peel and finely chop the onions and shallots. Fry them in the pan in the chosen fat; the mince should become translucent.

Dice the bacon into large dice. Pass the pork and bacon through a meat grinder. Reserve in a salad bowl.

 

Prepare the broth:

Peel and finely chop the onion, carrot and celery. In a large saucepan of cold water, pour the minced vegetables, cloves. Boil the water.

Soak the casings 15 minutes in a bowl of cold water, the time to soften them.

Meanwhile, when the breadcrumbs are well soaked, add the minced pork, the minced shallot and onion, the egg yolks, the spices, the nutmeg and the marjoram. Mix everything until combine. (It may be useful to add a little flour to the preparation, so that the texture is firmer.)

Tie the bottom of the casings and, using a funnel, fill them with blood sausage meat. Pack the mixture well, making sure that no air bubbles form. Finish by tying the top of the casing. You can also tie the pudding every twenty centimeters.

Drop the sausages into the pan. As soon as boiling resumes, lower the heat source and cook the sausages for +/- 20 minutes in simmering but not boiling water (at the risk of bursting the casings). Leave to cool in the cooking juices.

 

 

 HERE ARE MORE BELGIAN RECIPES;

HOMEPAGE RECIPES

BELGIAN SNEEUWBALLEN (SNOWBALLS)

BELGIAN LIEGE WAFFLES

BELGIAN BICKY BURGER

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Belgian Boudin Blanc De Liège

Boudin Blanc De Liège

This is a Belgian white sausage made from pork shoulder and belly, crumbled white bread, onions, cream, and milk. 
Course Main Course

Ingredients
  

  • 1.2 kg of sausage
  • 500 g fatty bacon thickly sliced
  • 250 g lean pork from the tenderloin
  • 500 g of breadcrumbs
  • 50 ci of milk
  • 20 cl fresh cream
  • 350 g onions
  • 2 shallots
  • 1 tablespoon lard or butter
  • 3 pinches grated nutmeg
  • 2 tablespoons chopped fresh marjoram or dried marjoram
  • 1 teaspoon spice mix
  • 4 eggs
  • FOR BROTH
  • 1 carrot
  • 1 stalk of celery
  • 1 onion
  • 3 cloves

Instructions
 

  • Prepare the stuffing:
  • Tear the bread crumb. In a bowl, arrange the breadcrumbs, sprinkle with milk and cream. Leave to swell for 40 minutes at room temperature.
  • Peel and finely chop the onions and shallots. Fry them in the pan in the chosen fat; the mince should become translucent.
  • Dice the bacon into large dice. Pass the pork and bacon through a meat grinder. Reserve in a salad bowl.
  • Prepare the broth:
  • Peel and finely chop the onion, carrot and celery. In a large saucepan of cold water, pour the minced vegetables, cloves. Boil the water.
  • Soak the casings 15 minutes in a bowl of cold water, the time to soften them.
  • Meanwhile, when the breadcrumbs are well soaked, add the minced pork, the minced shallot and onion, the egg yolks, the spices, the nutmeg and the marjoram. Mix everything until combine. (It may be useful to add a little flour to the preparation, so that the texture is firmer.)
  • Tie the bottom of the casings and, using a funnel, fill them with blood sausage meat. Pack the mixture well, making sure that no air bubbles form. Finish by tying the top of the casing. You can also tie the pudding every twenty centimeters.
  • Drop the sausages into the pan. As soon as boiling resumes, lower the heat source and cook the sausages for +/- 20 minutes in simmering but not boiling water (at the risk of bursting the casings). Leave to cool in the cooking juices.

 

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