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1
Soften the Onion and Soak the Breadcrumbs
10 Minutes
Low heat, about 120°C (250°F)
Melt the 20 g butter in a small pan and cook the finely chopped onion over low heat for about 5 minutes until soft and transparent, not browned. Set aside to cool. Warm the whole milk until lukewarm and soak the breadcrumbs in it for 5 minutes until soft.
Browning the onion would darken the sausage — keep the heat low and stop as soon as it turns transparent.
Done when: The onion is soft and glassy, and the breadcrumbs have swollen into a soft paste.
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2
Grind and Mix the Sausage Meat
15 Minutes Active, 30 Minutes Chilling
Chill, 4°C (39°F)
Grind the chilled pork shoulder and chicken breast through the fine plate of a mincer into a cold bowl. Add the soaked breadcrumbs, cooled onion, heavy cream, beaten eggs, salt, white pepper and nutmeg, and mix with cold hands or a spatula until the paste is smooth, sticky and uniform. Cover and chill for 30 minutes.
Mix just until uniform — over-mixing makes the sausage rubbery. If the paste feels warm, chill it again before stuffing.
Done when: The paste is smooth, pale and sticky, and holds together when you lift a spoonful.
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3
Stuff the Casings and Twist the Links
15 Minutes
Room temperature, about 21°C (70°F)
Rinse the soaked pork casings and slide one onto the stuffing tube. Fill steadily, easing the casing off the tube as it fills, and twist into 8 links of about 15 cm (6 in) each. Prick any air bubbles with a clean pin.
Fill loosely, not tight — the sausages swell as they poach, and overfilled casings burst. Tie the ends well.
Done when: Each link is plump and even, with no air pockets and no paste leaking from the ends.
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4
Poach Gently Until Cooked Through
30 Minutes
Poaching water, 80°C (176°F); sausage must reach 71°C (160°F)
Heat a large pot of water to 80°C (176°F) — steaming, never boiling. Lower the sausages in and poach for 30 minutes, keeping the water below a simmer, until the centre of the thickest sausage reaches 71°C (160°F). Lift out and cool briefly.
Boiling water bursts the casings in seconds — if you see bubbles rising, turn the heat down at once.
Done when: The sausages are firm to the touch and pale white, and the centre of the thickest one reaches 71°C (160°F) on a meat thermometer.
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5
Fry the Apples and Brown the Sausages
12 Minutes
Medium heat, about 175°C (350°F)
While the sausages poach, melt the 20 g butter in a wide pan and fry the apple slices with the sugar over medium heat for about 8 minutes, turning once, until golden and tender. Set aside and keep warm. Melt the 15 g butter in the same pan and fry the poached sausages for about 8 minutes, turning often, until the skins are golden brown all over.
Fry the sausages gently — a fierce heat splits the skins. Roll them often so they brown evenly.
Done when: The apples are golden and tender, and the sausages are evenly browned with a crisp skin.
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6
Serve the Boudin Blanc
2 Minutes
Serving temperature, about 60°C (140°F)
Lay two sausages on each warm plate with a spoonful of caramelised apples, and serve at once with mashed potatoes or a green salad on the side.
Serve the sausages hot from the pan — they cool fast, and cold boudin blanc turns heavy and greasy.
Done when: The plate shows golden sausages with glossy apples, and the sausage is pale and steaming when cut.
auto_awesome Finishing Touches & Plating
Lift the fried sausages onto warm plates with the caramelised apples, and serve at once with mashed potatoes or a green salad. Cut into a sausage at the table — the inside should be pale, smooth and steaming, never pink or grey.
Belgium
1h
