Boudin Blanc with Muenster Cheese

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 24 servings


  • 3 lbs. boneless pork butt, cut in 1/4&quot; dice
  • 1 lb. mixed boneless chicken, cut in 1/4&quot; dice
  • 1 lb. pork fat back, cut in 1/4&quot; dice
  • 2 eggs
  • 1 c. heavy cream
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cayenne pepper
  • 1 tsp. freshly grated nutmeg
  • 1 lb. muenster cheese, cut in 1/4&quot; dice
  • Kosher salt to taste


  • Grind meats and fat through meat grinder using plate with small (1/8-inch) openings.
  • Place ground mixture in large bowl of standing mixer and add all ingredients except cheese and salt. Mix with paddle attachment. Fold cheese into the farce.
  • Case sausages in pork hank, twisting to form 4-ounce links. Dry for 1 hour in walk-in cooler.
  • To poach, bring 4 to 5 gallons of water to a boil. When boiling, turn off heat. Add sausage and cover with lid. Let stand for 10 to 15 minutes or until sausages reach interior temperature of 145&deg; F.
  • Cool sausages on sheet pan lined with kitchen towels. Store in refrigerator up to 5 days.
  • To Reheat:

  • Grill, broil or bake sausage until hot. The sausages can be made into patties and saut&eacute;ed until cooked through.
  • Serve sausage with spaghetti squash &quot;choucroute&quot; and whole grain mustard.