Boudin Blanc

White Chicken and Veal Sausages

Preparation info

  • Makes


    Sausages ( 1½ pounds 675 g total)
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

At their best, these are the aristocrats of sausage, delicate and so fine textured as to be almost a mousse. They consist entirely of white meat, whether veal, chicken, pork, or a mixture, and are lightly spiced, if at all. Just a few come studded, and thus perfumed, with truffle, a play on white and black. Large sausage casings, natural or artificial, are available at specialty butchers or through Internet suppliers. The boudin mixture can be ground in a food processor, but take care not t