Homemade Boudin Blanc

Boudin Blanc over Pancetta Herb Risotto

For my second sausage project I made boudin blanc, a French white sausage made with white meat, eggs, and cream or milk. I used the recipe from Charcuterie which calls for chicken breast, pork shoulder, eggs, milk, white pepper and quatre epices. This was my first time using casing, which was kind of weird but cool at the same time. It’s so stretchy! The sausage came out plump and delicious, mild and delicious with the warm spices. I served it over pancetta herb risotto.


5 thoughts on “Homemade Boudin Blanc

  1. hi hannah,
    you ate some delicious sushi in place of the boudin though right?

    hi peter,
    check out the charcuterie book sometime! lotta good recipes in there including salami.

  2. Pingback: Boudin Blanc Continues « immaeatchu

  3. Pingback: Heirloom Tomato « immaeatchu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s