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Boudin Blanc
White Chicken and Veal Sausages
- Serves
4–6
- Difficulty
Medium
By Anne Willan
Published 1981
White boudin sausages are often served with caramelized slices of apple, called ‘pommes en l’air’ because they are tossed in the pan to brown evenly. A more common accompaniment is potato purée or sautéed potatoes.
Ingredients
| large sausage casings (for stuffing) | ||
Method
Soak the sausage casings in cold water for several hours until pliable. Scald the milk and the cream with the chopped onion and leave to infuse for 15 minutes. Strain the milk mixture over the breadcrumbs and leave to cool.
Work the veal, fat pork and chicken twice through the fine plate of a mincer/grinder; then work it in two batches to a fine paste in a food processor. Put the mixtur
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