Oh sausage how you tempt me to my soul. Like a good blues song, the components are basic and unglamorous, but the final product is something beautiful and complex that has the possibility to cause such an intense emotional reaction. Boudin Blanc is one of my favorite sausages. It's light and creamy and makes a beautiful breakfast with a nice piece of light rye, and it's light enough to make an excellent addition to a salad of spinach and tomatoes. Of course you can throw it on the grill and enjoy it like you would other sausages, but don't let its sausage form limit your use of it.
2lb ground veal
1lb ground pork (preferably from shoulder)
3 tablespoons kosher salt
1 1/2 teaspoons white pepper
2 1/2 cups whole milk
2 cups fine bread crumbs
a couple sprigs of fresh herbs (parsley and tarragon are excellent, but dill or basil work well too)
Mix all the ingredients and blend until they are almost emulsified. Fry a small portion of the mixture to check for seasoning. Stuff in hog casings and twist off 3-4 inch links. Bring a mixture of water and milk to a low simmer and then add the sausages in batches and boil the links until they become slightly firm. Remove the links and allow them to cool. Finish by pan frying in butter or grilling over low heat.