Boudin Blanc

Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with a mixture of spices called “quatre épices”, a combination of pepper, cinnamon, nutmeg and cloves, a seasoning that can be used in many other dishes.

It is very important to keep the sausage mixture very cold, as it becomes very soft and as it heats up it can be difficult to work with, but other than that it is an easy sausage to make at home.

Ingredients

450 g of pork belly;
450 g of chicken breast;
25 g of salt;
2 g of white pepper;
2g of powdered ginger;
6 g of seasoning Four epics (recipe below);
4 whole eggs (or just the whites);
400 ml of whole milk;
30 g of wheat flour;
2 meters of pork tripe.

Four epics

5 g black pepper
2 g nutmeg
1 g cinnamon
1 g clove

Use powdered spices or grind them in a spice grinder.

Preparation method

Grind the meat twice with a fine disc (4 mm or smaller);
Mix the meat with the dry seasonings;
Place the wheat flour in a pot, add the milk, dissolve the flour, then the eggs and mix with the meat;
Mix well until smooth;
Embed in pork casing;
Cook in water at 80ºC until the internal temperature of the sausage reaches 72ºC, approximately 40 minutes, varying depending on the diameter;
Cool quickly in ice water and store in the refrigerator;
Finish in the pan or grill over low heat with butter until lightly browned.