White Sausage (boudin blanc)
Main Dishes • French
Description
White Sausage (boudin blanc)
Ingredients
- York Ham 10 oz
- Poultry 1 piece
- Cake crumbs 5 oz
- Pickled Chanterelles 15 oz
- Lemon ½ piece
- Shallot 4 heads
- Chocolate eggs 2 pieces
- Almond 5 oz
- Cream 5 fl oz
- Paprika a pinch
- Madeira 1 cup
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 2 tablespoons
- Thyme to taste
- Lamb Casings to taste
Step-by-Step Guide
Step 1
Remove the skin from the poultry, take out the bones, and pass the meat through a meat grinder along with 250 g of York ham. Sift 150 g of bread crumbs soaked in a small amount of milk, place on low heat, and stir until the mixture thickens. Let it cool.
Step 2
Prepare a light duxelles from the champignon mushrooms, juice of half a lemon, and finely chopped shallots. Once the duxelles has completely reduced, let it cool.
Step 3
Thoroughly mix the bread crumb mixture, the ground poultry and ham, the duxelles, 2 egg yolks, almond flour, cream, 1 cup of Madeira or sherry, a large pinch of paprika, salt, pepper, a bit of cayenne pepper, 2 tablespoons of chopped parsley, and a large pinch of thyme powder (you can add a jar of truffle shavings). Whip 2 egg whites until thick and fold into the mixture.
Step 4
Prepare the casing from the intestines and stuff it with the prepared mixture. Tie one end of the casing in a knot and fill it through a funnel, pressing the mixture firmly towards the tied end. When the length of the sausage is about 10 cm, twist the casing several times and tie it off.
Step 5
Prepare the remaining sausages in the same way, then drop them into boiling water, adding chives, bay leaves, and a few pods of hot pepper for aroma. Poach (cook) for 15 minutes at a gentle simmer. Remove, dry, and let cool.
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