Traditional Boudin Blanc

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.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 662
• Protein: 37 g
• Carbs: 14 g
• Fat: 51 g

Ingredients

• 400 g White chicken ( well chilled, trimmed )
• 200 g Pork belly ( rindless, diced )
• 250 ml Whole milk
• 100 ml Cream
• 2 piece Egg
• 30 g Corn starch
• 1 piece Onion ( finely minced )
• 1 pinch Nutmeg ( grated )
• 10 g Gray sea salt
• 2 g White pepper ground
• 30 g Minimum butter sweet ( for finishing )
• 2 piece Pork casing ( desalted and rinsed )

Instructions

1. Aromatic infusion

   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. Meat preparation

   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. Blending and binding

   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. Stuffing

   Slide the casing onto the stuffer nozzle. Fill without over-tightening to prevent bursting. Tie with string every 12 centimeters.

5. Poaching

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator after poaching, or can be frozen immediately after cooling.