Boudin Blanc Recipe


Health IndexHealthyCuisine
CourseMain Ingredient


 Lightly packed parsley sprigs1⁄2 Cup (8 tbs)
 Onions3 Large
 Pork fat1⁄2 Pound, cut into 1 inch chunks
 Milk1 Cup (16 tbs)
 Fine dry bread crumbs3⁄4 Cup (12 tbs)
 Boneless veal1 Pound, cut into 1 inch chunks
 Boneless skinless chicken breast1 Pound, cut into 1 inch chunks
 Salt1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground white pepper1⁄4 Teaspoon
 Chopped chives2 Tablespoon
 Egg whites2
 Whipping cream1⁄2 Cup (8 tbs)
 Sausage casings144 Inch (4 yards natural)

Nutrition Facts

Serving size: Complete recipe

Calories 5475 Calories from Fat 3380

% Daily Value*

Total Fat 375 g577.5%

Saturated Fat 152.4 g762%

Trans Fat 1.9 g

Cholesterol 1823.8 mg

Sodium 6801 mg283.4%

Total Carbohydrates 147 g49.1%

Dietary Fiber 20.2 g80.8%

Sugars 62.9 g

Protein 356 g712.9%

Vitamin A 97.1% Vitamin C 221.4%

Calcium 87.8% Iron 69.6%

*Based on a 2000 Calorie diet


Insert metal blade.
Finely chop parsley; set aside.
Chop onions; set aside.
Place fat in work bowl and process continuously until it forms a fine paste.
Transfer half the fat to a large bowl; add milk and bread crumbs, stir to blend, and set aside.
Melt remaining fat in a 10 to 12-inch frying pan over medium-low heat (do not let fat brown).
Add onions; cook, stirring occasionally, until pale gold (15 to 20 minutes).
Meanwhile, in a large bowl, mix veal and chicken with parsley, salt, nutmeg, allspice, pepper, and chives.
Stir in onions.
Place half the mixture in work bowl.
Process continuously until finely ground, then add 1 of the eggs, 1 of the egg whites, and 1/4 cup of the cream; continue processing until well blended.
Add to crumb mixture.
Repeat with remaining meat mixture, egg, egg white, and cream; add to crumb mixture and beat to blend well.
Shape sausage into links on facing.
To cook, bring 5 quarts water to a boil in an 8-quart kettle over high heat.
Turn off heat; at once add sausages.
Cover and let stand until sausages feel firm when pressed (25 to 30 minutes).
Drain, then cut links apart.
Serve sausages as is, or brown them.
To brown links, melt enough butter to coat bottom of a frying pan.
Add as many links as desired (without crowding) and cook over medium-low heat, turning, until browned on all sides.
To store sausages, cover and refrigerate for up to 3 days; freeze for longer storage (thaw in refrigerator).