Name: Boudin Blanc
Prep time: 2 h
Cook time: 2 h
Yield: 10
Ingredients: Cubed, cooked chicken - 1 pound; Cubed fully cooked ham - ½ pound; White bread cubes without crusts - 3 cups; Whole milk - ¾ cup; Unsalted butter, divided - 3 tablespoons; Finely chopped white mushrooms - 5 cups; Shallots, finely chopped - 4 medium; Lemon, juiced - ½ medium; Eggs, separated - 2 large; Creme fraiche - ¾ (8 ounce) container; Almond meal - ¾ cup; Dry sherry - ⅓ cup; Ground paprika - 1 pinch; Cayenne pepper - 1 pinch; Dried thyme - 1 pinch; Salt and freshly ground black pepper, to taste - 1 pinch; Chopped fresh parsley - 2 tablespoons; Thin slices shaved black truffle - 2 ounces; Hog casing - 3 feet; Dried red chile pepper - 1; Bay leaf - 1 large

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Boudin Blanc

1. Cubed, cooked chicken - 1 pound

2. Cubed fully cooked ham - ½ pound

3. White bread cubes without crusts - 3 cups

4. Whole milk - ¾ cup

5. Unsalted butter, divided - 3 tablespoons

6. Finely chopped white mushrooms - 5 cups

7. Shallots, finely chopped - 4 medium

8. Lemon, juiced - ½ medium

9. Eggs, separated - 2 large

10. Creme fraiche - ¾ (8 ounce) container

11. Almond meal - ¾ cup

12. Dry sherry - ⅓ cup

13. Ground paprika - 1 pinch

14. Cayenne pepper - 1 pinch

15. Dried thyme - 1 pinch

16. Salt and freshly ground black pepper, to taste - 1 pinch

17. Chopped fresh parsley - 2 tablespoons

18. Thin slices shaved black truffle - 2 ounces

19. Hog casing - 3 feet

20. Dried red chile pepper - 1

21. Bay leaf - 1 large

How to cook deliciously - Boudin Blanc

1. Stage

Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.

2. Stage

Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.

3. Stage

Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.

4. Stage

Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.

5. Stage

Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.

6. Stage

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 the casing.

7. Stage

Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the 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 the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.

8. Stage

Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.

9. Stage

Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.

10. Stage

Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.