|In a bowl large enough to comfortably mix everything, combine ingredients.|
|Mix well until you've reached the primary bind. Do you see how the meat is bound together in a single mass? This is what you're going after. You want all of the ingredients to be evenly mixed and dispersed so that each bite is the same as the last.|
|By coiling the sausage as it comes out of the stuffer, you're able to contain your mess and the aesthetic is greatly enhanced. To me, this is another added bonus of crafting my own sausages; the experience is awesome!|
|Look at that. Seriously. Really look at it.|
|The links should be around 6" long and as taught as the casing allows.|
|Allow the links to settle, cut and refrigerate. To cook these, fry them in rendered Duck Fat or butter or both!|
Now for the Boudin Blanc.
|Once you've ground your meats, roughly mix them with the parsley, dry spices and onions.|
|In a few small batches, add the egg and cream mixture. I used a potato masher to mix the eggs/cream in with the meat.|
|After the eggs and cream are mixed in with the meats, start whipping them together. START SLOWLY.|
|After a couple minutes of mixing, place the bowl back into the freezer, repeat this process until the mixture becomes homogeneous, the color should be constant and the mixture will be quite viscous.|
|I would absolutely suggest wearing latex gloves while handling this mixture.|
|Loosely stuff the sausage into the casings. If you link the sausages to tight, they will burst while cooking. I was shooting for 8" links for these.|
|To cook Boudin Blanc, bring 1 part Milk to 2 parts water to a boil. Gently lower a few links at a time into the liquid and simmer for ~30 minutes. This would be a great time to take a break and drink some wine.|
|Once the sausages are done, fry them in butter, duck fat or a mixture of both. Enjoy!|
There's a real nice lineup of posts waiting for you all, so stay tuned!