Best 2 Boudin Blanc Recipes

**Boudin Blanc: A Journey into the World of French Pork Sausage Delicacies**

Boudin blanc, also known as "white sausage," is a traditional French sausage made from ground pork, milk, eggs, and seasonings. Unlike its more famous counterpart, boudin noir, boudin blanc does not contain blood, giving it a lighter color and a milder flavor profile. This delectable sausage has a rich history and is often associated with the regions of Normandy, Brittany, and Auvergne in France. Its versatility makes it a staple in French cuisine, enjoyed as an appetizer, main course, or even as a filling for pastries.

Discover the art of creating this French delicacy with our collection of boudin blanc recipes, each offering unique variations and flavors. From the classic Normandy-style boudin blanc, featuring a blend of pork, cream, and spices, to the rustic Auvergne boudin blanc, known for its hearty combination of pork, potatoes, and garlic, our recipes cater to diverse culinary preferences.

Explore the delicate flavors of the boudin blanc en brioche, where the sausage is encased in a buttery brioche dough, creating an elegant dish perfect for special occasions. For a delightful appetizer, try the boudin blanc canapés, featuring bite-sized sausage morsels wrapped in crispy phyllo pastry. If you seek a hearty main course, the boudin blanc with lentils is an excellent choice, combining the savory sausage with tender lentils in a flavorful broth.

Our recipes provide detailed instructions and tips to ensure your boudin blanc turns out perfectly every time. Whether you're a seasoned chef or a home cook looking to expand your culinary skills, our collection will guide you through the process, allowing you to savor the authentic taste of French cuisine in your own kitchen.

Here are our top 2 tried and tested recipes!

BOUDIN BLANC

Boudin Blanc image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup bread crumbs
1/3 cup cream
2 1/4 pounds boneless chicken breast and thigh, cubed
1/3 pound pancetta, cubed
1 1/4 tablespoons kosher salt
2/3 teaspoon ground white pepper
2/3 teaspoon ground coriander
1/4 cup brandy
1 tablespoon thyme
2 tablespoons parsley

Steps:

Soak the bread crumbs in the cream until soft.
Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

BOUDIN BLANC TERRINE WITH RED ONION CONFIT

Boudin Blanc Terrine with Red Onion Confit image

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

Yield Serves 8

Number Of Ingredients 28

Ingredients

1 1/2 cups whipping cream
2 medium onions, chopped
5 teaspoons salt
3 bay leaves
3 whole cloves
1 large garlic clove, crushed
1 teaspoon pepper
1/8 teaspoon ground nutmeg
Pinch of dried thyme, crumbled
8 large shallots, minced
1 tablespoon butter
1 pound trimmed boneless center pork loin, sinew removed cut into 1-inch chunks, well chilled
3 eggs
6 tablespoon all purpose flour
1/4 cup tawny Port
3 tablespoons dried currants, minced
Lettuce leaves
Cracked peppercorns
Minced fresh parsley
Bay leaves
French bread baguette slices
3 tablespoons olive oil
2 large red onions, halved, sliced
3 tablespoons dried currants
3 tablespoons red wine vinegar
1 tablespoons canned chicken broth
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, crumbled
1/2 teaspoon sugar

Steps:

Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots. Bring to simmer. Remove from heat, cover and let stand 30 minutes. Chill overnight.
Preheat oven to 325°F. Line 7-cup pâté or bread pan with plastic wrap. Melt butter in heavy small skillet over low heat. Add remaining 5 shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Transfer to processor. Add pork, eggs, flour and Port and puree. Strain cream mixture, pressing on solids to extract as much liquid as possible. With processor running, add cream through feed tube and process just until combined with pork. Transfer to large bowl. Mix in currants.
Spoon mixture into prepared pan. Cover with foil. Place pan in large pan. Add boiling water to larger pan to within 1/2 inch of top of terrine. Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours. Uncover and cool on rack. Chill until cold. (Can be made 3 days ahead. Cover and chill.)
Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Use fresh, high-quality meat, vegetables, and spices.
Season your food well: Don't be afraid to season your food liberally. Salt and pepper are essential, but you can also use other spices and herbs to add flavor.
Cook the boudin blanc properly: Boudin blanc is a delicate sausage, so it's important to cook it carefully. Cook it over medium heat until it is cooked through, but not overcooked.
Serve the boudin blanc with your favorite sides: Boudin blanc can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Boudin blanc is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making it for a special occasion or just a weeknight meal, these recipes will help you create a delicious and memorable dish.