Classic Boudin Blanc Sausage

Classic Boudin Blanc Sausage

Recipes with Boudin Blanc

Boudin Blanc is a delicate, creamy white sausage. This classic recipe emphasizes tradition, creating a smooth, flavorful sausage that is perfect poached or pan-fried.

Prep Time

45 min

Cook Time

30 min

Servings

6

Difficulty

Medium

Ingredients

  • 500g pork shoulder, cubed
  • 250g pork back fat, cubed
  • 200g chicken breast, cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 150ml heavy cream
  • 100g bread, crustless, soaked in milk
  • 2 large eggs
  • 1 tbsp white pepper
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp mace
  • Salt to taste
  • Natural sausage casings

Steps

1

Grind the pork shoulder, pork back fat, and chicken breast through a fine die of a meat grinder.

2

In a large bowl, combine the ground meats, onion, garlic, heavy cream, soaked bread, eggs, and spices. Mix well until a smooth, homogenous mixture forms.

3

Stuff the mixture into the natural sausage casings, twisting to form links about 6 inches long.

4

Poach the sausages in simmering water (not boiling) for about 20-25 minutes, until cooked through. Ensure the internal temperature reaches 160°F (71°C).

Tips

Avoid boiling the sausages, as this can cause them to burst. Gentle poaching ensures a tender texture.