📝 About This Recipe
A masterpiece of French charcuterie, this Boudin Blanc is a delicate, pale sausage crafted from finely ground pork, veal, and a velvety milk-based panade. Unlike its spicy Cajun cousin, this Parisian-style version is scented with nutmeg and white pepper, offering a silky texture that melts on the tongue. It is the ultimate luxury for a refined brunch, providing a sophisticated alternative to traditional breakfast links.
🥗 Ingredients
The Meat Base
- 1 pound Pork Shoulder (cubed and chilled thoroughly)
- 1/2 pound Veal Shoulder (cubed and chilled)
- 1/2 pound Pork Fatback (skin removed, cubed and chilled)
The Panade and Seasoning
- 1.5 cups Whole Milk (cold)
- 1/2 cup Heavy Cream (chilled)
- 1 cup Fresh Breadcrumbs (made from crustless white bread)
- 2 Eggs (large, lightly beaten)
- 1 tablespoon Kosher Salt
- 1 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Ground Nutmeg (preferably freshly grated)
- 1/2 teaspoon Dried Marjoram
- 2 tablespoons Shallots (very finely minced and sautéed in butter until translucent)
For Assembly
- 5-6 feet Hog Casings (rinsed and soaked in warm water)
- 2 tablespoons Unsalted Butter (for browning the sausages)
👨🍳 Instructions
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1
Place your meat grinder attachments, including the tray and fine grinding plate, in the freezer for at least 30 minutes before starting. Keeping everything cold is essential for a smooth emulsion.
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2
In a small bowl, combine the breadcrumbs with 1/2 cup of the cold milk. Let it soak for 10 minutes to form a thick paste (the panade).
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3
Grind the chilled pork, veal, and fatback through the fine plate of the meat grinder into a bowl set over another bowl filled with ice.
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4
Transfer the ground meat to a food processor. Add the salt, white pepper, nutmeg, and marjoram. Pulse until the meat begins to look like a coarse paste.
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5
Add the soaked breadcrumb panade, the sautéed shallots, and the eggs to the food processor. Pulse to combine.
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6
With the processor running, slowly drizzle in the remaining milk and the heavy cream. Process for about 1-2 minutes until the mixture is very smooth, pale, and airy.
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7
Perform a 'test patty' by frying a small spoonful of the mixture in a pan. Taste and adjust seasoning if necessary before stuffing.
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8
Slide the soaked hog casing onto the nozzle of your sausage stuffer. Feed the meat mixture into the stuffer, making sure to remove any air pockets.
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9
Stuff the casings gently, being careful not to overfill them. Twist the casing every 5-6 inches to create individual links.
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10
Bring a large pot of water to a very gentle simmer (about 170°F/77°C). Do not let the water boil, or the sausages may burst.
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11
Poach the sausages for 20-25 minutes until the internal temperature reaches 150°F (65°C). Remove and immediately plunge into an ice bath to stop the cooking.
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12
Once cooled, pat the sausages dry. Heat 2 tablespoons of butter in a skillet over medium-low heat.
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13
Slowly brown the sausages for 3-4 minutes per side until the skins are golden and crisp. Serve immediately while hot and juicy.
💡 Chef's Tips
Temperature is everything; keep your meat and equipment near freezing to prevent the fat from melting and breaking the emulsion. Use white pepper instead of black pepper to maintain the signature 'white' aesthetic of the boudin. Do not skip the ice bath after poaching, as this sets the texture and ensures the sausage remains plump. If you don't have a sausage stuffer, you can poach the mixture in plastic wrap 'logs' to create skinless boudin blanc. Freshly grated nutmeg provides a much deeper, more floral aroma than pre-ground varieties.
🍽️ Serving Suggestions
Serve alongside sautéed Granny Smith apples for a classic sweet and savory French pairing. Pair with a dollop of creamy Dijon mustard and a crusty baguette to soak up the juices. Accompany with a glass of chilled Champagne or a dry Chenin Blanc for a luxurious brunch experience. Serve over a bed of buttery potato purée or a warm lentil salad. A side of lightly dressed frisée with a lemon vinaigrette cuts through the richness of the sausage perfectly.