Boudin Blanc

This boudin blanc dish, a specialty from the Champagne Ardenne region of France, features white French sausage made with chicken, ham, and spices.

• Preparation Time: 2 hr
• Cooking Time: 1 hr 5 mins
• Total Time: 3 hr 5 mins
• Calories: 368 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 1 pinch dried thyme
• 1 pinch cayenne pepper
• 1 dried red chile pepper
• 1 large bay leaf
• 1 pinch ground paprika
• 1 pound cubed, cooked chicken
• Salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 2 large eggs, separated
• 3 cups white bread cubes without crusts
• 5 cups finely chopped white mushrooms
• 4 medium shallots, finely chopped
• 2 ounces thin slices shaved black truffle
• 3 feet hog casing
• 0.5 medium lemon, juiced
• 0.75 cup whole milk
• 0.33333334326744 cup dry sherry
• 0.5 pound cubed fully cooked ham
• 0.75 cup almond meal
• 0.75 (8 ounce) container creme fraiche

Recipe Instructions

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.