White Pork Sausage (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 1 lg Garlic clove, crushed 2 Bay leaves, br...
Ingredients
- 2cup milk
- 2medium onions, chopped
- 2medium carrots, chopped
- 1large celery stalk with leaves,
- 7large shallots, minced
- 1large garlic clove, crushed
- 2bay leaves, broken
- 31/2 ts salt
Directions
- 1
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 1 l
- 2
Remove from het, cover and let stand 30 minutes
- 3
Refrigerate until mixture is well chilled, about 2 hours
- 4
Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat
- 5
Add remaining 4 minced shallots
- 6
Cover and cook until very soft, stirring occasionally, about 15 minutes
- 7
Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth
- 8
Strain milk into processor, pressing down on solids to extract as much liquid as possible