Photograph of the finished Boudin blanc

France · Xúc xích trắng Boudin blanc

Boudin blanc

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.8 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Bread Bread 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sausage casings Sausage casings 8 segments
  • Photograph of Onion Onion 2
  • Photograph of Nutmeg Nutmeg 0.3 oz
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Salt Salt 1.4 oz

Method

  1. 1 Sauté the onions in butter for 10 minutes without browning them; the boudin blanc should be completely white.
  2. 2 Soak the inside of the bread in milk for 10 minutes, then gently squeeze out the excess liquid.
  3. 3 Grind the chicken with the pork, sautéed onions, bread, eggs, cream, and nutmeg in a cold mortar.
  4. 4 Keep the meat block cold, below 8 degrees Celsius, throughout the grinding process. As the meat warms up, the emulsion separates into water and fat.
  5. 5 Stuff the sausage casings lightly, then tie them into 12 cm sections and poke a few small holes.
  6. 6 Boil at 78 degrees for 25 minutes, then soak in ice water; pan-fry in butter for 6 minutes before serving.
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