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Boudin Blanc
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Prep Time:
120 minutes
Cook Time:
65 minutes
Total Time:
275 minutes
Indulge in decadent Champagne Ardenne boudin blanc - a white French sausage delicacy with chicken, ham, and savory spices.
Ingredients:
  • 1 large bay leaf
  • 1 pound cubed, cooked chicken
  • 0.5 pound cubed fully cooked ham
  • 3 cups white bread cubes without crusts
  • 0.75 cup whole milk
  • 3 tablespoons unsalted butter, divided
  • 5 cups finely chopped white mushrooms
  • 4 medium shallots, finely chopped
  • 0.5 medium lemon, juiced
  • 2 large eggs, separated
  • 0.75 (8 ounce) container creme fraiche
  • 0.75 cup almond meal
  • 0.33333334326744 cup dry sherry
  • 1 pinch ground paprika
  • 1 pinch cayenne pepper
  • 1 pinch dried thyme
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 2 ounces thin slices shaved black truffle
  • 3 feet hog casing
  • 1 dried red chile pepper
Instructions:
  • Roughly chop the chicken and ham, then place them in a food processor. Process until well combined and finely chopped. Set aside.
  • In a medium pan, gently mix bread cubes and milk over low heat until a creamy paste forms. Remove from heat and set aside.
  • In a large skillet over medium heat, melt 1 tablespoon of butter. Add mushrooms, shallots, and lemon juice, and cook until mushrooms are soft and liquid has evaporated, about 5 to 8 minutes. Take off the heat and allow to cool slightly before using.
  • Mix the chicken-ham, bread, and mushroom mixtures in a big bowl. Add in egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper. Use your hands to blend everything together thoroughly.
  • Using an electric mixer, whip egg whites in a large bowl until stiff peaks form. Gently fold the egg whites into the sausage mixture. Add parsley and shaved truffle, then cover the mixture and chill in the refrigerator for 1 hour.
  • Soak hog casing in cold water for 30 minutes to soften. Then, flush the inside of the casing by running cold water through a sausage stuffing funnel placed against the sink tap.
  • Attach the medium sausage stuffing funnel and slide the casing onto the tube. Slowly feed the meat mixture through the funnel until it just begins to appear at the other end. Secure one end of the casing with a knot and continue filling the casing, using your other hand for support. Tie off the other end of the casing when all the meat mixture is used up.
  • Create 10 individual links by twisting the casing at regular intervals, alternating directions each time.
  • Gently warm a large pot of water. Add sausages, chile pepper, and bay leaf, and heat just below a simmer at around 200°F (95°C). Poach sausages for 40 minutes. Drain and rinse under cold water to halt cooking.
  • In a large skillet over medium heat, melt the remaining butter. Brown the sausages in the butter for about 7 minutes per side.

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