Sanitation: When handling meat, especially pork and any sausage, strict adherence to sanitation is vital due to food poisoning and trichinosis. The preparation and cooking areas must be clean; all utensils must be washed in hot water in an anti-bacterial detergent. Remove all rings and scrub your hands frequently while processing. If you have to take an extended break, put the meat and the grinder in the refrigerator.

Preparation steps: Prepare a Panade, by mixing in a non-reactive bowl, cubed French crumbs, whole milk and crème fraîche. At room temperature, let the bread absorb the milk, for 30 minutes, kneading into the bowl time to time.

Sweat into butter without colouring the chopped onions and shallots until clear.

Prepare the court bouillon: Chop finely onion, carrot and celery, add 4 litres of cold water, and add cloves and bay leaves. Bring to a boil.

Pass through the meat grinder, pork fat and chicken or veal. If not thin enough; process for few seconds the ground meat into food processor to obtain a meat base thin and smooth. Reserve in a non-reactive bowl, add chop onions, Panade, sweat chop onions and shallots, nutmeg, marjoram, 5 spices, chopped truffles, eggs yolks. Mix all ingredients until well homogenized.

Processing - The Casings: Cut off four-or five-foot sections of casing. The number will depend on how much meat you have and the diameter of the casings. Rinse the casings under cool running water. Slip one end over the faucet and run cool water slowly through it to clear out the salt. Gradually increase the pressure, which will clear out more salt and help detect small holes. Place the casings in a bowl of cool water with a tablespoon of white vinegar per cup of water. This will soften the casings and make them more transparent. If soaking doesn’t properly soften the casings, it may be difficult to slip them over the stuffing tube without splitting them. It is good idea to prepare the casings the night before and soak them overnight. Just before using them, give the casings a final rinse.

Cook the Boudin: Poach the Boudin into very low simmering court bouillon (80°C / 175°F max) for about 20 minutes, but do not boil or they will break.