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Boudin Blanc

Chef.Foodie's picture
  Lightly packed parsley sprigs 1⁄2 Cup (8 tbs)
  Onions 3 Large
  Pork fat 1⁄2 Pound, cut into 1 inch chunks
  Milk 1 Cup (16 tbs)
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Boneless veal 1 Pound, cut into 1 inch chunks
  Boneless skinless chicken breast 1 Pound, cut into 1 inch chunks
  Salt 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Chopped chives 2 Tablespoon
  Eggs 2
  Egg whites 2
  Whipping cream 1⁄2 Cup (8 tbs)
  Sausage casings 144 Inch (4 yards natural)

Insert metal blade.
Finely chop parsley; set aside.
Chop onions; set aside.
Place fat in work bowl and process continuously until it forms a fine paste.
Transfer half the fat to a large bowl; add milk and bread crumbs, stir to blend, and set aside.
Melt remaining fat in a 10 to 12-inch frying pan over medium-low heat (do not let fat brown).
Add onions; cook, stirring occasionally, until pale gold (15 to 20 minutes).
Meanwhile, in a large bowl, mix veal and chicken with parsley, salt, nutmeg, allspice, pepper, and chives.
Stir in onions.
Place half the mixture in work bowl.
Process continuously until finely ground, then add 1 of the eggs, 1 of the egg whites, and 1/4 cup of the cream; continue processing until well blended.
Add to crumb mixture.
Repeat with remaining meat mixture, egg, egg white, and cream; add to crumb mixture and beat to blend well.
Shape sausage into links on facing.
To cook, bring 5 quarts water to a boil in an 8-quart kettle over high heat.
Turn off heat; at once add sausages.
Cover and let stand until sausages feel firm when pressed (25 to 30 minutes).
Drain, then cut links apart.
Serve sausages as is, or brown them.
To brown links, melt enough butter to coat bottom of a frying pan.
Add as many links as desired (without crowding) and cook over medium-low heat, turning, until browned on all sides.
To store sausages, cover and refrigerate for up to 3 days; freeze for longer storage (thaw in refrigerator).

Recipe Summary

Main Dish

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Boudin Blanc Recipe