White Pork Sausage (boudin Blanc De Liege)

[The devil] is always “going about as a lion seeking whom he may devour.” An unseen enemy, he is always near us, about our path and about our bed, and spying out all our ways. A “murderer and a liar” from the beginning, he labors night and day to cast us down to hell. Sometimes by leading into superstition, sometimes by suggesting infidelity, sometimes by one kind of tactics and sometimes by another, he is always carrying on a campaign against our souls… The strong man armed will never be kept out of our hearts without a daily battle.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs		Breakfast	1	Servings

INGREDIENTS

2	c	Milk
2		Onions, chopped
2		Carrots, chopped
1		Celery stalk with leaves
		chopped
6		Fresh parsley sprigs
7		Shallots, minced
1		Garlic clove, crushed
2		Bay leaves, broken
3 1/2	t	Salt
2		Whole cloves
1/2	t	Freshly ground white
		pepper
1/8	t	Freshly grated nutmeg
		Pinch of dried thyme
		crumbled
1	T	Butter
12	oz	Boneless lean center loin
		pork trimmed of all fat
		cut into 1-inch chunks
		and
		well chilled
9	oz	Fresh pork fat cut from
		loin fresh bacon or
		fatback well chilled
3		Eggs
6	T	All-purpose flour
1/4	c	Tawny Port
1/4	t	Minced garlic
2 1/2	T	Currants, minced
9		Feet sausage casings
		rinsed inside and out
		soaked in
		cold water 1 hour and
		rinsed again
1/4	c	1/2 stick butter

INSTRUCTIONS

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic
clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to  boil
in heavy 4-quart saucepan over medium heat. Remove from het,  cover and
let stand 30 minutes. Refrigerate until mixture is well  chilled, about
2 hours. Meanwhile, melt 1 Tbsp butter in heavy small  skillet over low
heat. Add remaining 4 minced shallots. Cover and  cook until very soft,
stirring occasionally, about 15 minutes.  Puree  with on/off turns in
processor with pork, pork fat, eggs, flour, Port  and 1/4 tsp garlic
until smooth. Strain milk into processor, pressing  down on solids to
extract as much liquid as possible. Blend into  puree.  Transfer to
large bowl. Stir in currants. Refrigerate 1 to 8  hours. (If processor
has small capacity, puree in batches.) Cut  sausage casings into 3-foot
lengths. Tie knot at one end of each.  Gather 1 piece around tip of
pastry bag fitted with 1/2-inch plain  tip. Spoon pork mixture into
pastry bag, pressing down to prevent air  pockets. Pipe mixture into
casing, twisting casing every 6 inches to  create individual sausages.
Tie know at end of casing. Repeat with  remaining pork and casings.
Tie twists in sausage with string. Bring  8 quarts water to boil in
stockpot. Remove from heat and add  sausages. Return pot to heat,
adjusting as necessary to maintain  water just below simmer (180 F).
Cook until sausages are firm to  touch, 20 minutes, turning
occasionally. Cool in cold water to retain  plumpness. Cut into
individual links. (Can be prepared ahead to this  point. Wrap and
refrigerate up to 3 days or freeze up to 2 months.)  Melt butter in
heavy skillet over medium heat. Lightly brown sausages  on all sides,
about 8 minutes total. Serve hot. (Sausage can also be  grilled.)

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2914 Calories From Fat: 1752 Total Fat: 196.2g Cholesterol: 1075.6mg Sodium: 11233.9mg Potassium: 4469.3mg Carbohydrates: 129.2g Fiber: 20.3g Sugar: 57.6g Protein: 161g