White sausage (boudin blanc)
6 servings
25 minutes
Boudin Blanc is an exquisite dish of French cuisine with roots in ancient gastronomic traditions. Unlike classic meat sausages, it has a delicate texture and refined taste due to the combination of turkey meat, ham, and a creamy base. The addition of mushrooms, almond powder, and Madeira adds depth to the flavor while spices create a sophisticated aromatic composition. Historically, boudin blanc was prepared for celebrations as its rich and elegant structure makes it ideal for festive tables. This delicate treat is served with cream or Madeira-based sauces and light garnishes to highlight its rich yet delicate flavor. Serving warm or slightly fried boudin blanc creates an unforgettable gastronomic experience that reveals its softness and velvety texture.
1
Remove the skin from the poultry, take out the bones, and pass the meat through a meat grinder along with 250 g of York ham. Strain 150 g of bread crumb soaked in a little milk, place it on low heat, and stir until the mixture thickens. Let it cool.
- Poularde (fattened hen): 1 piece
- York ham: 250 g
- White bread crumb (soft interior): 150 g
2
Prepare a light duxelles from mushrooms, juice of half a lemon, and finely chopped shallot heads. Once the duxelles is fully reduced, let it cool.
- Button mushrooms: 400 g
- Lemon: 0.5 piece
- Shallot: 4 heads
3
Thoroughly mix the bread crumb, turkey mince, ham, duxelles, 2 egg yolks, almond powder, cream, a glass of Madeira or sherry, a large pinch of paprika, salt, pepper, a bit of cayenne pepper, 2 tablespoons of chopped parsley, and a large pinch of thyme powder (truffle shavings can be added). Whip 2 egg whites to stiffness and fold into the mixture.
- Chicken egg: 2 pieces
- Almond flour: 100 g
- Cream: 200 ml
- Madeira wine: 1 glass
- Paprika: pinch
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
- Thyme: to taste
4
Prepare the casing from the intestine and fill it with the prepared mixture. Tie one end in a knot and fill it through a funnel, pressing the mixture tightly towards the tied end. When the sausage is about 10 cm long, twist the intestine several times and tie it.
- Pork intestines (chitterlings/casings): to taste
5
Prepare the other sausages in the same way, then immerse them in boiling water, adding chives, bay leaves, and a few hot pepper pods for aroma. Poach (boil) for 15 minutes at a gentle simmer. Remove, dry, and cool.