Traditional Boudin Blanc
Ingredients
- 400 gWhite chicken (well chilled, trimmed)
- 200 gPork belly (rindless, diced)
- 250 mlWhole milk
- 100 mlCream
- 2 pcEgg
- 30 gCorn starch
- 1 pcOnion (finely minced)
- 1 pinchNutmeg (grated)
- 10 gGray sea salt
- 2 gWhite pepper ground
- 30 gUnsalted butter (for finishing)
- 2 pcPork casing (desalted and rinsed)
Method
A pearly white texture, incredibly fine and melting on the palate. The scent of nutmeg and warm milk escapes as soon as you pierce the butter-browned casing.
- 1
In a saucepan, bring whole milk to a simmer with minced onion, nutmeg, salt, and white pepper. Remove from heat, cover, and let infuse for 15 minutes to allow flavors to develop.
- 2
Pass the chicken breast and pork belly (very cold) through a grinder with a fine plate. The meat must stay cold to ensure the emulsion holds.
- 3
Blend the minced meat with cornstarch and eggs. Gradually pour in the infused milk (strained) and cream. Blend until the paste is smooth, shiny, and perfectly homogenous.
- 4
Slide the casing onto the stuffer nozzle. Fill without over-tightening to prevent bursting. Tie with string every 12 centimeters.
- 5
Submerge the sausages in 80°C water. The water must remain simmering, never boiling. Cook for 20 minutes: the sausage is ready when firm to the touch.
Frequently asked questions
How do you get this dish right?
- The meat must come out of the fridge at the last second: cold is the secret to an emulsion that doesn't split.
- Never boil the poaching water, or the casing will burst and the filling will become waterlogged.
- Before serving, pan-fry them gently in brown butter for a crispy skin.
How long does this dish keep?
Keeps for 3 days in the refrigerator after poaching, or can be frozen immediately after cooling.
