Boudin blanc

The French boudin blanc is a speciality from the town of Rethel in the Champagne Ardenne region. This traditional dish of the French gastronomy is often mixed up with the usual blood sausages or pudding but the boudin blanc is actually a fine–textured white sausage, originally eaten for Christmas in the Champagne region of France. The authentic Champagne Ardenne recipe does not include blood, which makes the boudin blanc completely different from any blood sausage. The French food speciality also differs from its greatest rival, the Louisiana-style White Pudding known as the “boudin blanc Créole” (based on rice). The boudin blanc must not be mixed up with the typical “white” or “oatmeal pudding” famous in Scotland and Ireland. The Irish speciality is made from lard chunks and oatmeal, and it is served sliced and fried.

INGREDIENTSBoudin blanc
3 1⁄2 tbsp. whole black peppercorns
1 tsp. caraway seeds
1⁄2 tsp. cayenne pepper
1⁄2 tsp. freshly grated nutmeg
20 whole allspice berries
16 bay leaves, torn into pieces
4 whole cloves
1 1⁄4 lb. boneless, skin-on chicken breasts, cut into 1-inch pieces
1⁄2 lb. pork fatback, cut into 1-inch pieces
4 tsp. kosher salt
1 tbsp. unsalted butter
1 medium yellow onion, thinly slicedBoudin blanc 3
1 1⁄2 cups heavy cream
1⁄2 cup fresh bread crumbs
1 tbsp. thyme leaves, minced
Hog casings, for stuffing

DIRECTIONS
Sweat onions with just a little butter over low heat (don’t brown). Add a pinch of salt & sugar. For aromatic milk simmer low (60˚C maximum) with orange peel, bay leaf, thyme, and sliced onion. Mix ground meat with onions, pepper, salt, potato starch. In a cuisinart or blender put meat mixture and blend in egg whites, milk, and then cream till just mixed. Don’t turn cream into butter. Start cooking liquid simmering (68-70˚C).

Load up your pastry bag with meat filing and pastry tip and scrunch casing over the tip then tie off the end of the casing. Gently squeeze. Make sure not to overfill so you can tie off links with cooking string. Once finished poke a few holes in casing with toothpick, especially if there’s any air bubbles. Poach in cooking liquid for 20 minutes. Put in ice bath to cool. Then fry up in some peanut oil until golden brown.

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