Leite, trigo, ovos, carne... delicioso BOUDIN BLANC!

If you want to support, you can paypal here: vonatkerek49@gmail.com Boudin Blanc is a classic French sausage, which is traditionally made at Christmas. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to pudding. It is flavored with a spice mixture called "quatre épices", which is a combination of pepper, cinnamon, nutmeg and cloves, a spice that can be used in many other dishes. It is very important to keep the sausage mixture very cold, because it becomes very soft, and as it heats up, it can be difficult to work with, but apart from that, it is an easy sausage to make at home. Ingredients 450 g pork belly; 450 g of chicken breast; 25 g of salt; 2 g of white pepper; 2 g of powdered ginger; 6 g Quatre épices seasoning (recipe below); 4 whole eggs (or just the whites); 400 ml whole milk; 30 g of wheat flour; 2 meters of pork intestines. four epics 5 g of black pepper 2 g of nutmeg 1 g of cinnamon 1 g of cloves Use powdered spices or grind them in a spice grinder. preparation method Grind the meat twice with a 4mm or smaller disc; Mix the meats with the dry spices; Put the wheat flour in a saucepan, add the milk, dissolve the flour, then the egg and mix with the meat; Mix well until smooth; Stuff the pork intestines; Cook in 80°C water until the internal temperature of the sausage reaches 72°C, about 40 minutes, depending on the diameter; Cool quickly in ice water and in the refrigerator store; Grill in a frying pan or with butter over low heat until lightly browned.