Boudin Blanc I Recipe

Name: Boudin Blanc I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds ground pork; 2 1/2 pounds ground chicken; 2 tablespoons salt; 3 teaspoons white pepper; 3 teaspoons quatre-epices; 2 large eggs; 6 tablespoons rice flour; 6 cups milk; 2 1/2 cups bread crumbs fresh; 14 ounces mushrooms, button fresh, finely chopped; 1/2 each lemon juiced; 4 ounces almonds ground; 2 tablespoons italian parsley chopped; 4 each shallots minced

Servings: persons

2 1/2 pounds ground pork
2 1/2 pounds ground chicken
2 tablespoons salt
3 teaspoons white pepper
3 teaspoons quatre-epices
2 large eggs
6 tablespoons rice flour
6 cups milk
2 1/2 cups bread crumbs fresh
14 ounces mushrooms, button fresh, finely chopped
1/2 each lemon juiced
4 ounces almonds ground
2 tablespoons italian parsley chopped
4 each shallots minced

1
Mix flour and milk thoroughly.
2
Avoid lumps.
3
In a dutch oven or large pot bring the milk to the boil stirring constantly to thicken.
4
In another pot combine the meat together with the breadcrumbs and some of the thickened milk to moisten.
5
Cook over a gentle heat to thicken and then cool.
6
In a skillet over medium heat combine the mushrooms, lemon juice and shallots.
7
Cook until most of the moisture from the mushrooms has evaporated.
8
Thoroughly mix all ingredients together, using as much of the thickened milk mixture to create the desired consistency.
9
Stuff the mixture into sausage skins.
10
Knot one end then stuff using a funnel, pushing it into the skin (traditionally intestine) towards the knotted end.
11
When the sausage is about 4 inches long twist several times to seal it and repeat.
12
In a large pot of boiling water seasoned as desired (eg.
13
chives, bay leaves, peppers) poach the sausages under barely simmering for at least 15 minutes, or until no more fat comes out when pricked.
14
Drain and allow to cool completely.
15
Quatre-epices Is a mixture of ground white pepper, nutmeg, ginger and cloves.
16
Sometime cinnamon is used instead of ginger and sometimes allspice is used instead of the white pepper.
17
The amounts of each spices varies from region to region.

1784

kcal

Calories

101

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 pounds ground pork, 2 1/2 pounds ground chicken, 2 tablespoons salt, 3 teaspoons white pepper, and more.

Yes, Boudin Blanc I falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boudin Blanc I

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions