White Sausage with Chicken and Pork

Name: White Sausage with Chicken and Pork (Boudin Blanc au Poulet et au Porc)
Prep time: 30 min
Total time: 30 min
Yield: For 4 people
Cuisine: French
Ingredients: Lean salt pork, presoaked to remove salt (10 ounces); Chicken, boneless white meat, either leftover roasted or uncooked breasts (½ lb.); Chicken, boneless white meat, either leftover roasted or uncooked breasts (½ lb.); Pork, whitest lean meat, boned from loin (½ lb.); Chicken, boneless white meat, either leftover roasted or uncooked breasts (½ lb.); Pork, whitest lean meat, boned from loin (½ lb.); Pork, whitest lean meat, boned from loin (½ lb.); Lean salt pork, presoaked to remove salt (10 ounces); Beef kidney fat, whitest available (10 ounces); Chicken, boneless white meat, either leftover roasted or uncooked breasts (½ lb.); Crystal salt; freshly ground black pepper, cinq épices; Crystal salt; freshly ground black pepper, cinq épices; Breadcrumbs (about 1 cup); Yellow onions (enough to fill 3 cups, chopped–usually about ¾ lb.); Eggs (3); Heavy cream (about ½ cup)

Boudin Blanc au Poulet et au Porc

Preparation info

For
4
people

Difficulty
Easy
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Ingredients

Staple Items

Heavy cream (about ½ cup)
Eggs (3)
Yellow onions (enough to fill

Europe
France
Main course
Mediterranean

Method

Measure ¼ cup of the cream and heat it up, but keep it well below boiling. Measure ¾ cup of the breadcrumbs and thoroughly mix into a smooth paste with the hot cream, then reserve. Using the finest cutting dis