*  Exported from  MasterCook  *
 
                 WHITE PORK SAUSAGE (BOUDIN BLANC DE LIEGE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Milk
    2       md           Onions, chopped
    2       md           Carrots, chopped
    1       lg           Celery stalk with leaves,
                         -chopped
    6                    Fresh parsley sprigs
    7       lg           Shallots, minced
    1       lg           Garlic clove, crushed
    2                    Bay leaves, broken
    3 1/2   ts           Salt
    2                    Whole cloves
      1/2   ts           Freshly ground white
                         -pepper
      1/8   ts           Freshly grated nutmeg
                         -Pinch of dried thyme,
                         -crumbled
    1       tb           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       md           Eggs
    6       tb           All-purpose flour
      1/4   c            Tawny Port
      1/4   ts           Minced garlic
    2 1/2   tb           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
 
   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.)
  
 
 
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