Boudin Blanc aux Lentilles Rouges

The third in a series (beta, 2.o)of emulsifexperiments.

From India with pork: The other Lenten meat.

Some New Year’s day tubesteak.  An original pork boudin blanc prototype with the  obligatory 5% starch filler comprised of red chief lentils cooked in pork fat & butter sweated onions, rosemary, dried chili and water rather than a bread and milk/cream panade.  Pork was ground not twice, but thrice (pushed through the grinder with the help of pages from Rhulman’s otherwise worthless charcuterie book) and puréed in the robot with the lentil panade and 20% iced water.  Piped into hog casings and simmered in seasoned water for 40 minutes or so.  Once chilled the things were removed from the casings and browned in pork fat and olive oil.  Served with green lentils cooked in water with smoked pork jowl and aromatics, carrots and diminutive onions.

Too many Snookies in the hot tub.

Potomac Shore Sausage Party: The stubby little things were a knock-out, though a bit on the heavy side, likely due to the paste-like properties of the lentil panade, but well tasting nonetheless.  Future trials might require augmenting the water and fat content slightly.  Texture was smooth, meat was properly seasoned and the boudin were moist.