Boudin Blanc

White Sausage

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Cut the chicken, pork, and fat into cubes small enough to fit into the grinder. Combine the chicken with the lean pork, but keep the pork fat separate.
  2. Grind the meat once with the large die, then once with the small die. Chill.
  3. Grind the fat once with the large die, then once with the small die. Chill.
  4. Simmer the onions