#recipe Boudin Blanc is a classic French sausage traditionally made at Christmas time. It uses whole milk and eggs, which gives it a very delicate, mousseline-like texture, very soft, similar in texture to a pudding. It is flavored with the spice mixture called "quatre épices", a combination of pepper, cinnamon, nutmeg and cloves, a spice that can be used in many other dishes.

It is very important to keep the sausage mixture very cold because it gets very soft and as it heats up it can be difficult to work with, but other than that it is an easy sausage to make at home.

Ingredients

450 g of pork belly;
450 g of chicken breast;
25 g of salt;
2 g of white pepper;
2g of powdered ginger;
6 g Quatre épices seasoning (recipe below);
4 whole eggs (or just the whites);
400 ml of whole milk;
30 g of wheat flour;
2 meters of pork casing.

four epics

5 g black pepper
2 g nutmeg
1 g cinnamon
1 g cloves

Use powdered spices or grind in a spice grinder.

preparation method

Grind the meat twice with a 4 mm disc or smaller;
Mix the meats with the dry seasonings;
Put the wheat flour in a pot, add the milk, dissolve the flour, then the eggs and mix with the meat;
Mix well until smooth;
Fill in pork casing;
Cook in water at 80ºC until the internal temperature of the sausage reaches 72ºC, approximately 40 minutes, varying according to the diameter;
Quickly cool in ice water and store in the refrigerator;
Finish in the pan or grill over low heat with butter until lightly browned.

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