Entree: France – Champagne – Boudin Blanc de Rethel (Traditional pale pork and cream sausage poached and lightly seared, typical of Rethel in Champagne)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 15 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1-inch (25 mm) pieces
- 4 oz (115 g) pork fatback, diced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) fresh breadcrumbs (from stale baguette)
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 small onion, finely chopped (about 3 oz (85 g))
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) white pepper, ground
- 1/4 tsp (0.5 g) ground nutmeg
- About 8 ft (2.5 m) natural hog casings, soaked and rinsed
- 2 tbsp (30 ml) neutral oil for searing
- 2 tbsp (28 g) additional butter for finishing
- Ice water as needed

Show original ingredient measurements

- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1-inch (25 mm) pieces
- 4 oz (115 g) pork fatback, diced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) fresh breadcrumbs (from stale baguette)
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) white pepper, ground
- 1/4 tsp (0.5 g) ground nutmeg
- About 8 ft (2.5 m) natural hog casings, soaked and rinsed
- 2 tbsp (30 ml) neutral oil for searing
- 2 tbsp (28 g) additional butter for finishing
- Ice water as needed

Instructions

1. Chill the pork shoulder and fatback well, then grind through a medium plate (or finely mince by knife). Keep meat cold.
2. In a skillet, sweat the chopped onion in 2 tbsp (28 g) butter over low heat until translucent; cool to room temperature.
3. In a large bowl, whisk the milk, cream, eggs, breadcrumbs, salt, white pepper, and nutmeg until combined. Stir in the cooled onion and the ground meat mixture; mix thoroughly to a smooth, slightly sticky emulsion. Test seasoning by poaching a small teaspoonful in simmering water and adjusting salt/pepper.
4. Fill a sausage stuffer with the meat mixture and thread prepared hog casings onto the nozzle. Fill casings gently to about medium firmness, avoiding air pockets; twist into 8 equal links (about 2 links per serving). Prick any large bubbles with a needle and discard.
5. Place the links in a large pot of cold water seasoned with a pinch of salt. Slowly bring to a gentle poach at 165–175°F (74–79°C) and maintain for 20–25 minutes until firm and cooked through. Do not boil.
6. Remove sausages to an ice bath to stop cooking and set texture; chill for at least 15 minutes.
7. To serve, pat sausages dry. Heat 2 tbsp (30 ml) neutral oil in a skillet over medium heat, add sausages and sear until lightly golden on all sides, finishing with 2 tbsp (28 g) butter to glaze.
8. Serve warm with mustard, mashed potatoes, or sautéed apples and a glass of Champagne-region wine.