RECIPE: Just for Randi: REC: Boudin Blanc (White Sausage with Apples)

RECIPE:
M

mimi

Well-known member
This is a traditional dish from Normandy. I found the recipe in a 1996 issue of the now-defunct Victoria Magazine. It's one of my fall favorites.

1/3 cup unsalted butter

4 Macintosh apples, cored and quartered

8 boudin blanc or other mild, white sausages, pricked

salt and pepper to taste

1/2 cup Calvados

Preheat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Serves about 4.

Adapted from Victoria Magazine, October 1996. Attributed to Michel Bruneau, owner of La Bourride restaurant in Caen, France.

Mimi's Notes: the Macintosh apples get very soft while cooking but that is nice because they soak up the flavor of the Calvados and the juices from the sausage, and I actually don't like it as much with a firmer cooking apple. I have never actually made this with boudin blanc (can't find it) but it's wonderful with any mild sausage. If you don't have Calvados, try substituting apple juice or cider with a splash of cooking sherry. I have been making it with Fine Caroline, a Quebec-made apple liqueur.

 
now I gotta get a bottle of Calvados smileys/smile.gif thanks Mimi, I was looking through my sausage

recipes (obviously) and saw a couple for boudin blanc and thougth I should try making some. now I'll have to justify the hooch... '-))

 
sure, I have them at home so if I don't get them up later, then tomorrow...

I'm going to ask April if she can get me duck breasts at her wholesale rate. I have a recipe for duck sausage that I really, really want to try. I love duck!

 
No hurry, and maybe just post the best looking one, I'm sure I won't try them all. Thanks!

 
REC: Boudin Blanc this is the one that is catching my eye

Boudin Blanc

4 ft medium hog casings

1/2 lb pork fat, cubed
3/4 cup dry bread crumbs
1 cup milk
1 lb veal cubed
1 lb boneless, skinless chicken breast
3 large onions
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp finely ground fresh white pepper
1 tsp salt or to taste
1 tbl chopped parsley
1 tbl choped chives
2 eggs 2 egg whites
1 cup heavy cream

1. prepare casings
2. grind pork fat through the fine disk.
3. place half the ground fat in the skillet and melt it down slowly over medium heat.
4. add the onions to the rendered fat and cook slowly in a covered skillet for 15 - 20 minutes or until the onions are translucent.
5. in another pan, bring the milk to a boil and add the bread crumbs. cook, stirring constantly, until the mixture thickens enough to stick to the spoon when the spoon is inverted.
6. grind the veal and chicken together through the fine disk.
7. combine and mix throughly the onions, remaining fat, veal nd chicken, nutmeg, allspie, pepper, salt, parsley, and chives. grind the mixture throught the fine disk.
8. in a food processor or with an electric mixer, blend the misture until it is thoroughly mixed. continue beating or mixing and add the eggs and whites. beat a couple of minutes more and then add the bread crumbs.
9. continue beating and add the cream a little at a time.
10. stuff the mixture into the casings and twist off into 4" links. refrigerate, covered, for 1 or 2 days.
11. prick the casings with a needle and place them in a large pot. cover them with a mixure of half milk and half water. bring the liquid to a simmer and cook gently for thirty minutes.
12. cool and refrigerate for up to 3 days. cook by grilling or frying until just heated through.

 
REC: White Budin (cajun)

this was posted by Jean/IN on Gail's

WHITE BOUDIN (Cajun) (Homemade)
4 # boneless fresh pork
1 # pork liver or heart
3 onions
1 1/2 green peppers
6 stalks celery
3 cloves garlic
1 c. chopped green onions
1/2 c. chopped fresh parsley
6 c. raw brown rice, cooked (makes about 12 c.)
8 c. meat broth
1 t. salt
dash each red and black pepper
1 pkg. pork casing for stuffing (optional)

Cover pork and liver (or heart) with
water. Simmer about 2 hours, until tender.
Run meat and vegetables through grinder. Mix
in a large bowl with rice. Season well to
taste. (The author of the recipe stuffs a few
links of lightly seasoned boudin for the
children prior to adding more seasoning for
the adults).

To make boudin, place pork casing on a
sausage stuffer. Fill casings and tie ends.
Boudin may be frozen. To heat, place in boiling
water, reduce heat and simmer 1/2 hour. Or
bake frozen, foil-wrapped boudin at 350 degrees
F. for 1/2 hour. May also be eaten as dressing
or made into patties. Makes twenty 18-inch
links.

Total calories: 11,651

 
REC: Boudin Blanc

Boudin Blanc Recipe courtesy Marsha McBride; Cafe Rouge
Show: FoodNation With Bobby Flay

Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Cook Time: 10 minutes
Yield: 6 servings

1/4 cup bread crumbs
1/3 cup cream
2 1/4 pounds boneless chicken breast and thigh, cubed
1/3 pound pancetta, cubed
1 1/4 tablespoons kosher salt
2/3 teaspoon ground white pepper
2/3 teaspoon ground coriander
1/4 cup brandy
1 tablespoon thyme
2 tablespoons parsley

Soak the bread crumbs in the cream until soft.
Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

 
hiya Mimi, these are the 3 recipes I have for Boudin Blanc. each one is very different

and I've never had a Boudin Blanc before so I have nothing to compare the recipes to. I kinda like the first one because, for whatever reason, it seems like it would be the more "traditional" one. however, I'm clueless.

anyone out there familiar with Boudin Blanc and can fill us in?

enjoy smileys/smile.gif

 
eeeks, just came from the liquor store and Calvados is $40 a bottle :-0 ....

I'm going to try Meryl's chicken recipe and use cognac instead. good grief, at those prices I wouldn't want to waste a drop in a recipe. I'll keep it for after dinner drinking, or maybe serve a snifter with the chicken & calvados recipe...

 
Ya know, I love Calvados, too, but every time I'm about to buy it, the price talks me out of it...

I've heard of some people substituting apple schnapps or the cheaper apple brandy - I think it's called AppleJack, but I've never tried either of those.

Good idea to use cognac - According to the Cook's Thesaurus, you can substitute equal parts apple juice concentrate and cognac for the Calvados. Let me know how it turns out.

http://www.foodsubs.com/

 
Yikes! Well that's why I'm using Fine Caroline. Thanks for the boudin blanc recipes...

I just realized there is a reason I've never made homemade sausage...no meat grinder! I'm going to look for a used one on eBay.

 
Mimi, do you have a Kitchen Aide mixer? I have the grinder attachments and the sausage tube

and they work great. very handy to have smileys/smile.gif

 
neat site smileys/smile.gif I'm making the chicken tonight and I'll let you know. tomorrow I'm

making Ang's bacon & onion tart.

I forgot to tell you that I made the seared scallops with the champagne grapes. it was really good. it needed more of the sauce so I would double that part next time. I totally enjoyed the taste and texture and surely will make it again.

 
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