Let’s talk about Boudin Blanc. This French sausage isn’t just any ordinary sausage. Made with finely ground meats, a dash of cream, and delicate seasonings, it’s a creation that combines elegance and comfort. This isn’t a recipe you’ll want to rush, but the result? Utterly worth every minute.
Recipe Overview
- Course: Main Course
- Cuisine: French
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Kitchen Equipment Needed
To get this Boudin Blanc recipe perfect, you’ll need a few essentials. These aren’t optional; they’re what make the difference between a fantastic result and an average one.
- Large mixing bowl
- Sausage stuffer (or piping bag for a rustic approach)
- Meat grinder (for the finest texture)
- Food processor
- Cheesecloth (if making from scratch)
- Sharp knife
- Large skillet
Ingredients
Here’s what you need to create this delicious Boudin Blanc from scratch.
| Ingredient | Quantity |
|---|---|
| Ground chicken | 300g |
| Chicken liver | 100g |
| Heavy cream | 1 cup |
| Onion, minced | 1 small |
| Garlic, minced | 1 clove |
| Fresh parsley, chopped | 2 tbsp |
| Nutmeg | 1/4 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Sausage casing | As needed |
Boudin Blanc has its roots in medieval France, where it was a dish for royalty.
Step-by-Step Instructions
Step 1 – Prepare the Meat Mixture
- Process the Chicken and Liver:
Use a meat grinder to grind the chicken and liver until smooth. - Combine in a Bowl:
Transfer the ground meat to a large mixing bowl. This is where the magic begins. - Add the Seasonings:
Add minced onion, garlic, parsley, nutmeg, salt, and pepper to the meat.
Note: The trick to a velvety sausage lies in the right balance of cream and seasonings.
Step 2 – Blend with Cream
- Add Heavy Cream:
Slowly pour in the cream, folding it gently to keep the mixture light. - Use a Food Processor:
Pulse the mixture until smooth. This step ensures a creamy, luxurious texture.
Warning: Do not over-blend, or the texture will become too dense.
Step 3 – Stuff the Casings
- Prepare the Casing:
Rinse the sausage casing thoroughly and soak it in warm water. - Fill the Casing:
Use a sausage stuffer to fill the casing with the meat mixture. Be careful to avoid air pockets. - Twist into Links:
Form the links by twisting the sausage every 4-5 inches.
Traditional Boudin Blanc requires patience; take your time to get a seamless fill.
Step 4 – Poach the Sausages
- Prepare a Pot of Water:
Heat water to 80°C. No boiling here—just a gentle poach. - Add the Sausages:
Place the sausages in the water, and poach them for 15 minutes until firm.
Warning: Boiling will cause the sausages to burst. Keep it low and steady.
Step 5 – Pan-Sear for Perfection
- Heat a Skillet:
Get a large skillet and heat a bit of oil on medium-high. - Sear the Sausages:
Add the sausages to the skillet and cook until golden brown on each side.
A crisp, golden finish is what sets Boudin Blanc apart from the ordinary.
Additional Tips
- Use Cold Ingredients: Always keep the meat and cream chilled until ready to use. It’s the secret to a smooth texture.
- Avoid Over-Stuffing: Be careful not to overfill the casing. A light fill ensures even cooking.
- Cook Low and Slow: When poaching, keep the temperature low to maintain a tender result.
Pairing Suggestions
Boudin Blanc pairs beautifully with delicate sides. Here are some ideas to complement its flavors:
- Roasted potatoes
- Sautéed mushrooms
- Buttered green beans
- French baguette
Nutrition in Boudin Blanc
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 28g |
| Carbohydrates | 2g |
| Fiber | 0g |
Approximation: Nutrition values may vary based on portion sizes.
Dietary Information
Boudin Blanc is naturally low-carb and gluten-free. To make it dairy-free, consider using coconut cream as an alternative to heavy cream. It’s a recipe suited for those following high-protein diets, but it’s best for those without any poultry allergies.
FAQs about Boudin Blanc
What does Boudin Blanc mean?
This recipe translates to “white sausage” in French, known for its light color and smooth texture.
Can I freeze Boudin Blanc?
Absolutely! Freeze it after poaching and thaw it before you sear.
Can I use beef instead of chicken?
While traditional Boudin Blanc uses poultry, you can substitute with veal for a similar taste.
Is Boudin Blanc spicy?
Not traditionally. It’s seasoned with a subtle blend, but you can add cayenne if you like some heat.
How long can I store cooked Boudin Blanc?
In the fridge, Boudin Blanc keeps for up to 3 days. Just reheat gently to preserve its texture.
Can I make Boudin Blanc without a sausage stuffer?
Yes, try using a piping bag. It’s not as smooth, but it works in a pinch.
What’s the best way to cook Boudin Blanc?
Poaching followed by a light sear brings out the best texture and flavor.
Conclusion
That’s your Boudin Blanc recipe – a dish that’s worth every step. Give it a go, and let me know how it turns out. This isn’t just any sausage; it’s a taste of French tradition. Enjoy!
Share your feedback or any questions below – I’d love to hear how this recipe works out for you!
Check out some more delicious main dish recipes:
- Chicken Tava Recipe
- Firebird Chicken Recipe
- BBQ Rubs and Spices Recipe
- Sweet and Sour Combo Recipe
- Cheddars New Orleans Pasta Recipe
- Cook Frozen Ravioli Recipe
Boudin Blanc Recipe
Equipment
- Large mixing bowl
- Sausage stuffer (or piping bag for a rustic approach)
- Meat grinder (for the finest texture)
- Food processor
- Cheesecloth (if making from scratch)
- Sharp knife
- Large skillet
Ingredients
- 300 g Ground chicken
- 100 g Chicken liver
- 1 cup Heavy cream
- 1 small Onion minced
- 1 clove Garlic minced
- 2 tbsp Fresh parsley chopped
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1/2 tsp Black pepper
- Sausage casing as needed
Instructions
Step 1 – Prepare the Meat Mixture
- Process the Chicken and Liver:
- Use a meat grinder to grind the chicken and liver until smooth.
- Combine in a Bowl:
- Transfer the ground meat to a large mixing bowl. This is where the magic begins.
- Add the Seasonings:
- Add minced onion, garlic, parsley, nutmeg, salt, and pepper to the meat.
- Note: The trick to a velvety sausage lies in the right balance of cream and seasonings.
Step 2 – Blend with Cream
- Add Heavy Cream:
- Slowly pour in the cream, folding it gently to keep the mixture light.
- Use a Food Processor:
- Pulse the mixture until smooth. This step ensures a creamy, luxurious texture.
- Warning: Do not over-blend, or the texture will become too dense.
Step 3 – Stuff the Casings
- Prepare the Casing:
- Rinse the sausage casing thoroughly and soak it in warm water.
- Fill the Casing:
- Use a sausage stuffer to fill the casing with the meat mixture. Be careful to avoid air pockets.
- Twist into Links:
- Form the links by twisting the sausage every 4-5 inches.
- Traditional Boudin Blanc requires patience; take your time to get a seamless fill.
Step 4 – Poach the Sausages
- Prepare a Pot of Water:
- Heat water to 80°C. No boiling here—just a gentle poach.
- Add the Sausages:
- Place the sausages in the water, and poach them for 15 minutes until firm.
- Warning: Boiling will cause the sausages to burst. Keep it low and steady.
Step 5 – Pan-Sear for Perfection
- Heat a Skillet:
- Get a large skillet and heat a bit of oil on medium-high.
- Sear the Sausages:
- Add the sausages to the skillet and cook until golden brown on each side.
- A crisp, golden finish is what sets Boudin Blanc apart from the ordinary.
Notes
- Use Cold Ingredients: Always keep the meat and cream chilled until ready to use. It’s the secret to a smooth texture.
- Avoid Over-Stuffing: Be careful not to overfill the casing. A light fill ensures even cooking.
- Cook Low and Slow: When poaching, keep the temperature low to maintain a tender result.
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