Entree: France – Central Culinary Region – Boudin Blanc (Soft white pork-and-milk sausage made with bread, cream, and mild seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, coarsely cubed
- 8 oz (225 g) boneless chicken or veal, cubed (such as chicken breast)
- 1 cup (240 ml) whole milk
- 2 slices white bread, crusts removed (soaked in milk until soft)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) butter
- 1 medium shallot, finely chopped
- 1 large egg
- 1/4 cup (30 g) fine dry breadcrumbs
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) white pepper
- 2 tbsp (30 ml) Cognac or brandy (optional)
- Natural hog casings, soaked and rinsed
- Butter or neutral oil for pan-searing

Instructions

1. Place the cubed pork and chicken (or veal) in a food processor and pulse to a very fine texture in batches; keep meat cold. Return all ground meat to a bowl and chill briefly.
2. Squeeze excess milk from the soaked bread and combine bread, remaining milk, heavy cream, egg, chopped shallot, breadcrumbs, nutmeg, salt, and white pepper; blend until smooth. Stir in Cognac if using.
3. Mix the cream-bread mixture into the ground meat until fully incorporated and tacky; adjust seasoning. Keep mixture chilled.
4. Fill the prepared hog casings with the sausage mixture using a sausage stuffer, forming links about 4–5 in (10–13 cm) long. Tie or twist links at desired lengths. Prick any large air pockets with a needle.
5. Poach the sausages gently in simmering (not boiling) water at about 170–180°F (75–82°C) for 20–25 minutes until cooked through. Remove and cool briefly.
6. To serve, pat sausages dry and sear in butter or oil over medium heat until golden brown on both sides. Serve warm.