About this recipe:Boudin blanc is a white sausage, a speciality from the Champagne Ardenne region of France. Enjoyed traditionally during Christmas in that region, it is now enjoyed year-round. Good thing, as it's marvellously delicious!
Makes: 10 sausages
500g cooked chicken, skin removed
150g bread (without crust), chopped
1 knob butter
400g white mushrooms, finely chopped
4 shallots, finely chopped
juice of 1/2 lemon
2 eggs, separated
200ml creme fraiche
100g ground almonds
1 pinch paprika
1 pinch cayenne pepper
1 pinch dried thyme
salt and freshly ground black pepper
1 handful fresh parsley, chopped
1 small jar truffle shavings (optional)
1 hog casing
1 red pepper
1 bay leaf
2 tablespoons butter
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Roughly chop chicken and ham and place in a food processor. Process till well combined and finely chopped. Set aside.
Place the milk and bread in a pan over low heat. Stir constantly till the mixture turns into a paste. Remove from heat and set aside.
Melt the knob of butter in a large frying pan. Add the shallots, mushrooms and lemon juice. Cook and stir till soft and all liquid has evaporated. Remove from heat and let cool slightly.
In a large bowl, combine the chicken and ham mixture, bread mixture and mushroom mixture. Add the egg yolks, creme fraiche, sherry, almonds, paprika, cayenne, thyme, salt and pepper. Mix well with your hands till well combined.
Stiffly beat the egg whites. Fold into the sausage mixture gently. Finally, fold in the parsley and the truffle shavings. Cover and chill for 1 hour.
Soak the 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.
Add the sausages to a large pot of lukewarm water with the pepper and bay leaf. Over low heat, bring the water to just below simmering (about 90 degrees C), and hold there for 40 minutes. Drain well and run sausages under cold water to stop the cooking.
To serve, cook the sausages in the remaining 2 tablespoons of butter in a frying pan over medium heat, about 7 minutes per side.
Try serving the boudin blanc with a traditional accompaniment, Mustard sauce.