A delicacy of the Champagne Ardenne region of France is the white French sausage known as boudin blanc. In that region, it was originally enjoyed around Christmastime, but it is now enjoyed all year round. Fortunately, it is quite delicious!
| Prep Time: | 2 hrs |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs |
| Servings: | 10 |
| Yield: | 10 sausages |
Ingredients
- 1 pound cubed, cooked chicken
- ½ pound cubed fully cooked ham
- 3 cups white bread cubes without crusts
- ¾ cup whole milk
- 3 tablespoons unsalted butter, divided
- 5 cups finely chopped white mushrooms
- 4 medium shallots, finely chopped
- ½ medium lemon, juiced
- 2 large eggs, separated
- ¾ (8 ounce) container creme fraiche
- ¾ cup almond meal
- ⅓ 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
- 1 large bay leaf
Instructions
- Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
- Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
- Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
- Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
- Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
- Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
- Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
- Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
- Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 493 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |