Exécution :

BOUDIN RECIPE, Instructions:

1. Sweat onions with just a little butter over low heat (don't brown). Add a pinch of salt & sugar.
2. For aromatic milk simmer low (60˚C maximum) with orange peel, bay leaf, thyme, and sliced onion.
3. Mix ground meat with onions, pepper, salt, potato starch.
4. In a cuisinart or blender put meat mixture and blend in egg whites, milk, and then cream till just mixed. Don't turn cream into butter.
5. Start cooking liquid simmering. BUT NOT BOILING!!!
6. Load up your pastry bag with meat filing and pastry tip and scrunch casing over the tip then tie off the end of the casing. Gently squeeze. Make sure not to overfill so you can tie off links with cooking string. Once finished poke a few holes in casing with toothpick, especially if there's any air bubbles.
7. Poach in cooking liquid for 20 minutes. Put in ice bath to cool. Then fry up in some olive oil until golden brown.