Boudin Blanc with Muenster Cheese

Boudin Blanc with Muenster Cheese

prep time

minutes
cook time

minute
servings
24

Ingredients











Cooking Instructions

1

Grind meats and fat through meat grinder using plate with small (1/8-inch) openings.


2

Place ground mixture in large bowl of standing mixer and add all ingredients except cheese and salt. Mix with paddle attachment. Fold cheese into the farce.


3

Case sausages in pork hank, twisting to form 4-ounce links. Dry for 1 hour in walk-in cooler.


4

To poach, bring 4 to 5 gallons of water to a boil. When boiling, turn off heat. Add sausage and cover with lid. Let stand for 10 to 15 minutes or until sausages reach interior temperature of 145°F.


5

Cool sausages on sheet pan lined with kitchen towels. Store in refrigerator up to 5 days.


6

To reheat: Grill, broil or bake sausage until hot. The sausages can be made into patties and sautéed until cooked through.


7

The chef serves sausage with Spaghetti Squash "Choucroute" and whole grain mustard.


Ingredients











Cooking Instructions

1

Grind meats and fat through meat grinder using plate with small (1/8-inch) openings.


2

Place ground mixture in large bowl of standing mixer and add all ingredients except cheese and salt. Mix with paddle attachment. Fold cheese into the farce.


3

Case sausages in pork hank, twisting to form 4-ounce links. Dry for 1 hour in walk-in cooler.


4

To poach, bring 4 to 5 gallons of water to a boil. When boiling, turn off heat. Add sausage and cover with lid. Let stand for 10 to 15 minutes or until sausages reach interior temperature of 145°F.


5

Cool sausages on sheet pan lined with kitchen towels. Store in refrigerator up to 5 days.


6

To reheat: Grill, broil or bake sausage until hot. The sausages can be made into patties and sautéed until cooked through.


7

The chef serves sausage with Spaghetti Squash "Choucroute" and whole grain mustard.


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