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Boudin Blanc De Liege

2 c milk
2 md onions, chopped
2 md carrots, chopped
1 lg celery stalk with leaves, chopped
6 fresh parsley sprigs
7 lg shallots, minced
2 lg garlic cloves, crushed
2 bay leaves, broken
3 1/2 ts salt
2 whole cloves
1/2 ts freshly ground white -pepper
1/8 ts freshly grated nutmeg
pinch dried thyme
1 tb butter
12 oz lean center loin pork, trimmed of fat, cut into 1" chunks and chilled
9 oz fresh pork fat cut from loin, fresh bacon or fatback, well chilled
3 medium eggs
6 tb flour
1/4 c tawny port
1/4 ts minced garlic
2 1/2 tb currants, minced

9 feet sausage casings, rinsed inside and out, soaked in cold water 1
hour and rinsed again

1/4 c (1/2 stick) butter

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic
clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to
boil in heavy 4-quart saucepan over medium heat. Remove from heat,
cover and let stand 30 minutes. Refrigerate until mixture is well
chilled, about 2 hours.

Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat.
Add remaining 4 minced shallots. Cover and cook until very soft,
stirring occasionally, about 15 minutes. Puree with on/off turns
in a food processor with pork, pork fat, eggs, flour, Port and 1/4
tsp garlic until smooth.

Strain milk into processor, pressing down on solids to extract as
much liquid as possible. Blend into puree. Transfer to large bowl.
Stir in currants. Refrigerate 1 to 8 hours. Stuff into casings.

Bring 8 quarts water to boil in stockpot. Remove from heat and
add sausages. Return pot to heat, adjusting as necessary to maintain
water just below simmer (180 F). Cook until sausages are firm to
touch, 20 minutes, turning occasionally. Cool in cold water.
Cut into individual links.

To cook, melt butter in heavy skillet over medium heat. Lightly
brown sausages on all sides, about 8 minutes total. Serve hot.
(Sausage can also be grilled.)


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