Chicken Mousse Sausages

Boudins Blancs

Preparation info

  • Makes

    6

    Sausages about 1 inch ( Main-Course Servings )
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Nothing could be less like a traditional boudin noir—blood sausage—than these creamy, rich, ivory-colored sausages. To prepare boudins blancs you first make a mousseline mixture by puréeing boneless chicken breasts (or veal or seafood) in a food processor. Then, over a period of several hours, you work in heavy cream in increments, allowing the mixture to rest in the refrigerator between the additions. The best mousselines should melt in your mouth and have a creamy, almost souffle-like tex