Wayne Gisslen

Boudin Blanc (White Sausage)

Preparation info
  • Yield:

    7 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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 in the milk until th