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Boudin Blanc Recipe

Boudin Blanc Recipe

Authentic Boudin Blanc recipe with creamy chicken, spices, and perfect texture. Learn to make this classic French sausage at home!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

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.
Keyword Boudin Blanc Recipe