White Sausage (boudin blanc)

Main Dishes | French cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

White Sausage (boudin blanc)

Ingredients

York Ham - 8.8 oz
Poultry - 1 piece
Cake crumbs - 5.3 oz
Pickled Chanterelles - 14.1 oz
Lemon - ½ piece
Shallot - 4 heads
Chocolate eggs - 2 pieces
Almond - 3.5 oz
Cream - 7 fl oz
Paprika - a pinch
Madeira - 1 cup
Salt - to taste
Ground Black Pepper - to taste
Chopped Sage Leaves - 2 tablespoons
Thyme - to taste
Lamb Casings - to taste

Step by Step guide

Step 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. Sift 150 g of bread crumbs soaked in a small amount of milk, place on low heat, and stir until the mixture thickens. Let it cool.

Step 2

Prepare a light duxelles from the champignon mushrooms, juice of half a lemon, and finely chopped shallots. Once the duxelles has completely reduced, let it cool.

Step 3

Thoroughly mix the bread crumb mixture, the ground poultry and ham, the duxelles, 2 egg yolks, almond flour, cream, 1 cup 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 (you can add a jar of truffle shavings). Whip 2 egg whites until thick and fold into the mixture.

Step 4

Prepare the casing from the intestines and stuff it with the prepared mixture. Tie one end of the casing in a knot and fill it through a funnel, pressing the mixture firmly towards the tied end. When the length of the sausage is about 10 cm, twist the casing several times and tie it off.

Step 5

Prepare the remaining sausages in the same way, then drop them into boiling water, adding chives, bay leaves, and a few pods of hot pepper for aroma. Poach (cook) for 15 minutes at a gentle simmer. Remove, dry, and let cool.