Boudin Blanc

Method

Soak the breadcrumbs in milk until soft, then combine with minced pork, diced pork fat, finely diced onion, egg yolks, salt, white pepper, nutmeg and fresh thyme, mixing gently until just incorporated. Prepare the natural pork casings by rinsing and soaking them in warm water. Using a piping bag or sausage filler, carefully stuff the mixture into the casings, linking into individual sausages approximately 10 cm long and tying off the ends. Place the boudin blancs in a pot of simmering water at 75-80 degrees Celsius and poach gently for 20-25 minutes until they float and feel firm to the touch. To serve, pan-fry the sausages gently in butter until the casing is lightly golden, then serve with apple cider reduction, pickled vegetables or mashed potato.