I make sausage from scratch every week, sometimes twice, and without fail, every time, some guy on my staff makes some kind of phallic comment. Since it’s impossible to escape, and yes, I can admit that the hog casing does resemble a 25 foot condom, go ahead and say and get it out of your system.
Last night we made pork kielbasa with winter onion that I retrieved from the Farmers Market and served it as a two way (insert joke here) with spare ribs and sautéed spicy mustard greens.
Among my favorite sausage we make is boudin blanc, a white sausage made from chicken or lean pork that gets its fat from the eggs and cream whipped in to create an emulsion before stuffing into the 25 foot condom. It’s a glorified hot dog, really, but made with real meat and not from floor sweepings or whatever else might go into an industrial tube steak. Boudin Blanc w/ Fresh Spinach & Garlic Cream Sauce
- Boudin Blanc (from rulhman’s Charcuterie)
- Fresh chopped garlic
- Fresh spinach leaves
- Grana Padano or Parmesan
- Smoked Almonds
I like to slice the blanc and sear the surface in one pan, while in another, heat garlic in olive oil til flavor is released. Add a huge handful of spinach and let it wilt down, which it will do quickly, then add the seared sausage, cream and cheese. Simmer til the cream reduces and season with a little salt. When plated, I add smoked almonds that I create in the smoker while doing other meats. The spices in the sausage are subltle, but very noticeable with the cream sauce.