Savory Boudin Blanc: A French-Inspired Sausage Delight with Mushrooms and Truffle

Boudin Blanc, a white French sausage originating from the Champagne Ardenne region of France, holds a special place in Christmas traditions there but has now become a year-round delicacy. The recipe features a delightful combination of ingredients, resulting in a truly delicious dish.

Ingredients:

• 0.45 kilograms of cooked chicken, cubed
• 0.23 kilograms of fully cooked ham, cubed
• 3 cups of white bread cubes without crusts
• 177 milliliters of whole milk
• 3 tablespoons of unsalted butter (divided)
• 0.45 kilograms of finely chopped white mushrooms
• 4 medium shallots, finely chopped
• Juice of half a lemon
• 2 large eggs, separated
• 0.23 kilograms (8-ounce) container of crème fraîche
• 0.177 kilograms of almond meal
• 79 milliliters of dry sherry
• Pinch of ground paprika, cayenne pepper, dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons of chopped fresh parsley
• 56 grams of thinly sliced shaved black truffle
• 3 feet of hog casing
• 1 dried red chile pepper
• 1 large bay leaf

Directions:

1. Chop chicken and ham, processing them in a food processor until finely combined. Set aside.
2. In a medium pan over low heat, combine bread cubes and milk, stirring constantly until it forms a paste. Remove from heat and set aside.
3. Melt 1 tablespoon of butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook until mushrooms are soft. Remove from heat and let it cool.
4. Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper. Mix until well combined.
5. Beat egg whites until stiff and gently fold into the sausage mixture. Fold in parsley and shaved truffle. Cover and chill in the refrigerator for 1 hour.
6. Soak hog casing in cold water for about 30 minutes. Rinse the inside of the casing with cold water using a sausage stuffing funnel.
7. Use a medium sausage stuffing funnel attachment to pass the meat mixture through the casing, tying knots at both ends. Twist the casing at intervals to create 10 individual links.
8. Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf, bringing it just below simmering. Cook sausages for 40 minutes. Drain and run under cold water to stop the cooking process.
9. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Cook sausages until browned, approximately 7 minutes per side.