By Patrick Wu
Boudin Blanc sausage recipe
11 steps
Prep:1hCook:1h
The traditional boudin blanc is a moist, white sausage made with a mixture of meat, eggs, starch, spices and milk or cream. The meat used to prepare a rich, authentic boudin blanc can be either pork, pork & veal or chicken.
Updated at: Sat, 09 Sep 2023 02:18:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories273.9 kcal (14%)
Total Fat19.5 g (28%)
Carbs9.7 g (4%)
Sugars2.9 g (3%)
Protein13.1 g (26%)
Sodium253.5 mg (13%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Freeze the chopped chicken breast for about an hour (we are going to put them in the food processor and don’t wan’t this to heat them up too much)
Step 2
Soak about 1 meters of hog casings in warm water
Step 3
Tear the bread up and pour over the milk, so that it soaks it all up
Step 4
Place the chopped chicken breast and process until finely chopped (about 5 seconds)
Step 5
Add the whites and blend, it will first look like a liquid, and then will thicken up slightly. Stop once it has thickened (about 10 seconds)
Step 6
Add the milk soaked bread, the foie gras, salt, truffle, cloves, nutmeg and thyme and process for another 5 seconds
Step 7
Add in the cream and process until a mousse forms.
Step 8
Stuff the mixture into the hog casing, twisting off 6 inch sausages
Step 9
Add these sausages to a pan of cold water
Step 10
Cover the pan with baking paper so that all of the sausages are submerged and heat slowly to 80c, and then hold them at this temperature for 20 minutes
Step 11
Remove the sausages from the pan, and dry with kitchen towel before pan frying gently in lots of butter
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