Grilled boudin blanc sausages with chicken
Boudin blanc is the king of French sausages. This traditional dish of the French gastronomy is often mixed up with the usual blood sausages or pudding but the boudin blanc is actually a fine-textured white sausage; it's in fact a fine mixture of chicken, cream, mustard, nutmeg and cheese
20 May 2019, 11:20am
Keith Abela
Keith Abela
1 min read
Serves 6
Equipment
- 1 piping bag
- 1 blender
- 1 pot
Ingredients
- 300g chicken breast
- 150g fresh cream
- 6 sprigs thyme
- 1tsp wholegrain mustard
- 1tsp salt
- 1g grated nutmeg
- 3 sprigs parsley
- 2 cloves garlic
- 75g Gruyere cheese
- 1 metre sausage skins
- 12 bayleaves
- 30 black pepper corns
- 5 sprigs extra thyme
- 12 granny smith apples
Method
- Remove the thyme leaves off the stem and place them directly into the food processor. With the thyme add the garlic cloves, whole grain mustard, parsley and nutmeg and blend for a few seconds.
- Cut the chicken breast into cubes and add them to the food processor also and blend to form a rough paste.
- Switch on the blender and while blending gently pour in the cream. Keep on blending till a smooth paste is formed.
- Cut the gruyere into small cubes and place them into blender, add the salt and pulse the mix 5 more times.
- Transfer the sausage mix into a piping bag and cut a hole in the front of the piping bag.
- Gently slide the sausage skins on end. Pipe out the sausage into the skin very slowly while maintaining pressure. Once the sausages are made create links in them to ensure their size.
- Place the sausages in a pot of simmering water along with the bay leaves, black pepper and extra thyme. Cook for around 7 minutes.
- Cut the apples into 8 equal pieces, season them with salt and cook on a grill for around 3 minutes on each side.
- Cook the sausages on the grill for 10 minutes turning over every 2 minutes to ensure even colouration.
- Serve with whole grain mustard.
This recipe first appeared on Gourmet Today TV, May 2019
Watch the full episode below:
