Boudin Blanc
Boudin Blanc, also known as white pudding, is a traditional French sausage made from a mixture of pork, chicken, or veal, and sometimes containing milk or cream. The name "Boudin Blanc" directly translates to "white sausage" in English, which accurately reflects its pale appearance. This delicacy has been a staple in French cuisine for centuries and is often enjoyed during festive occasions and holiday feasts.
Prep Time:
2 hrs
Cook Time:
1 hr 5 mins
Additional Time:
1 hr 30 mins
Total Time:
4 hrs 35 mins
Servings:
10
Yield:
10 sausages
Ingredients
Directions
Step 1
Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
Step 2
Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
Step 3
Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
Step 4
Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
Step 5
Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
Step 6
Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
Step 7
Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
Step 8
Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
Step 9
Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
Step 10
Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.
Nutrition Facts (per serving)
368
Calories
24g
Fat
16g
Carbs
24g
Protein
Complement
Boudin Blanc is renowned for its delicate and smooth texture, as well as its mild and subtle flavor profile. It is typically seasoned with a blend of spices such as nutmeg, white pepper, and sometimes a hint of cinnamon, giving it a unique and savory taste. The sausage is also often stuffed with a combination of ingredients such as truffles, nuts, or mushrooms, adding to its rich and indulgent flavor. Whether enjoyed as a main course or incorporated into various dishes, Boudin Blanc continues to be a beloved and timeless classic in French gastronomy.
