Boudin Blanc de Liège with Apple and Sage

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 apple, grated 1 apple, grated
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/2 cup milk 1/2 cup milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh sage, finely chopped 1 tablespoon fresh sage, finely chopped
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1 teaspoon salt 1 teaspoon salt
• Sausage casings Sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, mashed potatoes, grated apple, breadcrumbs, milk, onion, garlic, sage, nutmeg, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Prepare the sausage casings according to the manufacturer's instructions.
3. 3.
   Stuff the sausage mixture into the casings, ensuring they are evenly filled. Twist the sausages at regular intervals to create individual links.
4. 4.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for 20 minutes.
5. 5.
   Once cooked, remove the sausages from the water and let them cool slightly before serving.
6. 6.
   Optionally, you can brown the sausages in a skillet with a little oil for added color and flavor.
7. 7.
   Serve the Boudin Blanc de Liège hot with a side of mustard or a creamy apple sauce.

Treat your ingredients with care...

• Pork — Choose lean ground pork for a healthier option. Ensure the pork is thoroughly cooked to an internal temperature of 160°F (71°C) to ensure food safety.
• Sage — Use fresh sage for the best flavor. If fresh sage is not available, you can substitute with dried sage, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine to the sausage mixture.
• If you prefer a smoother texture, you can pass the sausage mixture through a meat grinder before stuffing it into casings.
• Serve the Boudin Blanc de Liège with a side of sautéed Brussels sprouts or a fresh green salad for a complete meal.
• If sausage casings are not available, you can shape the mixture into patties and pan-fry them for a delicious alternative.
• Leftover sausages can be refrigerated for up to 3 days or frozen for future use.

Serving advice

Serve the Boudin Blanc de Liège hot, either as a main course or as part of a charcuterie platter. Accompany it with a dollop of tangy mustard or a creamy apple sauce for a delightful contrast of flavors.

Presentation advice

Arrange the Boudin Blanc de Liège sausages on a platter, garnished with fresh sage leaves for an elegant touch. Serve them alongside a bowl of mustard or apple sauce. The sausages can also be served individually on small plates, allowing the guests to appreciate their unique appearance.