Brined & cooked recipeOrigin Recipe

Boudin Blanc

Name: Boudin Blanc
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Lean pork shoulder; 400 g Pork back fat; 750 g Pasteurised whole milk; 375 g Onion, finely diced; 25 g Salt; 70 g Unsalted butter; 5 g Ground white pepper; 5 g Quatre épices

A cooked charcuterie preparation from the Salumi Atlas

Draft

This recipe is a draft, pending verification by The Curesmith. Treat the salt, cure and timing figures as provisional and confirm them against your own judgement before curing.

Introduction

Boudin Blanc is the French family of pale cooked sausages made without blood. A white meat or pork base is blended with fat and a softening liquid such as milk or cream; egg, onion and a small panade may contribute body. The texture ranges from lightly granular to very fine, but the defining impression is delicate, moist and gently seasoned.

Where it comes from

Pork cut chart with the Shoulder highlighted — Pork · ShoulderLean pork shoulder

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleCooked

MeatsLean pork shoulder

Salt2.5%

Cook to72 C / 162 F

Ingredients

Lean pork shouldergAdjust to
scale the recipe

Meat & fat
Lean pork shoulder	Reference	1000 g
Pork back fat	40% of lean pork shoulder	400 g
Binders & vegetables
Pasteurised whole milk	75% of lean pork shoulder	750 g
Onion, finely diced	37.5% of lean pork shoulder	375 g
Seasoning
Salt	2.5%	25 g
Unsalted butter	7%	70 g
Ground white pepper	0.5%	5.0 g
Quatre épices	0.5%	5.0 g

Production

GrindAs the style requires

Rest1 hour, ideally overnight

Cook to72 C / 162 F internal

Method

Cooking. Cook onion gently in butter until translucent without browning; cool to 4°C or below.

Comminution. Chill pork and fat until firm. Grind with the cooled onion through 5 mm, rechill and grind again.

Mixing. Mix in salt, white pepper and optional quatre épices, then add cold milk gradually to form a soft cohesive paste. (Endpoint: Keep the mixture below 10°C.)

Stuffing. Stuff softly into hog casings and form 15 cm links without overfilling.

Cooking. Poach in 78–80°C water until the cold point reaches 72°C. (Endpoint: Verify with a calibrated probe.)

Chilling / rest. Cold-water cool immediately and transfer to refrigeration. (Endpoint: Meet the stated two-stage cooling limit.)

Drying / maturing. Dry and refrigerate. Brown gently in butter or on a moderate grill before serving. (Endpoint: 0–4°C; consume within 5 days or freeze.)

Cooking. Cook onion gently in butter until translucent without browning; cool to 4°C or below.

Comminution. Chill chicken and back fat until firm. Grind chicken with onion through 3 mm; grind fat twice through 3 mm with rechilling.

Mixing. Mix chicken, fat, salt and spices, then add cold milk and pasteurised egg white gradually to form a soft, stable paste. (Endpoint: Keep the mixture below 10°C.)

Stuffing. Stuff softly into hog casing and form 15 cm links without overfilling.

Cooking. Poach in 78–80°C water until the cold point reaches 74°C. (Endpoint: The poultry branch uses the higher measured endpoint.)

Chilling / rest. Cold-water cool immediately, then refrigerate. (Endpoint: Meet the stated two-stage cooling limit.)

Drying / maturing. Dry and refrigerate. Brown gently in butter or on a moderate grill. (Endpoint: 0–4°C; consume within 4 days or freeze.)

Mixing. Mix breadcrumbs with the measured cream and rest 15 minutes until evenly hydrated. (Endpoint: No unmeasured milk is added.)

Comminution. Mince chilled pork and chicken through 3 mm. Dice the duck liver. (Endpoint: Keep all animal tissues below 4°C.)

Preparation. Process pork and chicken with salt and spices until tacky. Add liver and pasteurised egg, then work in the cream panade and cognac. (Endpoint: Stop if the batter approaches 10°C.)

Stuffing. Stuff into 34–36 mm natural hog casings and link at about 10 cm. (Endpoint: Prick only visible air pockets.)

Cooking. Poach in 78–80°C water until the cold point reaches 74°C. (Endpoint: Poultry and poultry liver require the higher measured endpoint.)

Chilling / rest. Shower or immerse in potable ice water, then refrigerate immediately. (Endpoint: Meet the Curesmith two-stage cooling limits.)

Cooking. Keep refrigerated; brown gently in butter or on a grill before service. (Endpoint: Do not split or hold warm for extended periods.)

Cooking. Bring 500 g whole milk just to a simmer with 15 g diced onion, 10 g shallot and 15 g carrot. Cover and hold below boiling for 25 minutes. (Endpoint: Strain and weigh exactly 300 g; cool to 20–25°C before mixing.)

Comminution. Dice and chill pork and back fat, then mince through 3 mm. (Endpoint: Keep the meat and fat below 4°C.)

Mixing. Mix pork with salt and spices until tacky. Add egg, then the measured infusion gradually. Add potato starch, Marsala and orange blossom water last. (Endpoint: Keep the finished paste below 10°C.)

Stuffing. Stuff into 30–32 mm natural hog casings and link at about 20 cm. (Endpoint: Fill firmly without trapping air.)

Cooking. Poach in 78–80°C water until the cold point reaches 72°C. (Endpoint: Use a calibrated probe rather than time alone.)

Chilling / rest. Shower or immerse in potable ice water and transfer to refrigeration. (Endpoint: Meet the Curesmith two-stage cooling limits.)

Cooking. Refrigerate and reheat gently by frying or grilling. (Endpoint: This is a generic recipe branch, not a Label Rouge or PGI product.)

Key tipsThis is the house version of a cooked product; the Atlas entry carries the traditional detail. Keep everything cold, cook to a measured core temperature, and cool quickly.

ImportantThis is a cooked product. Cook thoroughly to a safe internal temperature of 72 C / 162 F before eating, cool promptly and keep refrigerated.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer

Purpose and scope

Limitation of liability

Nitrite and cure safety

Food hygiene and cross-contamination

Temperature control

Uncooked cured products

Bacon and other uncooked cured products

When in doubt, seek professional guidance

Commercial production

In the Salumi Atlas

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