Are you ready to try a classic French sausage recipe that is sure to impress your taste buds? Look no further than the recette boudin blanc marmiton! This recipe is a favorite among French households and is a perfect addition to any dinner party or holiday meal. With its creamy texture and savory flavor, this sausage is sure to become a new favorite in your household as well.
Ingredients
- 2 pounds of pork shoulder
- 1 pound of chicken liver
- 2 cups of milk
- 1 cup of heavy cream
- 2 eggs
- 1 tablespoon of salt
- 1 tablespoon of white pepper
- 1 tablespoon of nutmeg
- 2 tablespoons of all-purpose flour
- 1 tablespoon of vegetable oil
Instructions
- Grind the pork shoulder and chicken liver using a meat grinder.
- In a large bowl, mix the ground meat with milk, heavy cream, eggs, salt, white pepper, and nutmeg.
- Mix in the flour to help bind the mixture together.
- In a large pot, heat the vegetable oil over medium heat.
- Using a sausage stuffing machine, stuff the mixture into sausage casings.
- Place the sausages into the pot of hot oil and cook for 10 minutes on each side, or until fully cooked.
- Serve hot and enjoy!
Nutritional Information
This recipe yields approximately 8 servings. Each serving contains the following nutritional information:
- Calories: 450
- Fat: 35g
- Protein: 23g
- Carbohydrates: 8g
- Fiber: 0g
Cooking Time
This recipe takes approximately 1 hour and 30 minutes to prepare and cook.
Equipment
- Meat grinder
- Sausage stuffing machine
- Large pot
Serving Suggestions
Boudin blanc is traditionally served with mashed potatoes and a side of sautéed vegetables. You can also serve it with a side of French bread or a simple green salad.
Variations
You can add different spices and herbs to the boudin blanc mixture to give it a unique flavor. Some popular additions include garlic, thyme, and parsley. You can also substitute the pork shoulder with veal or beef for a different taste.
Substitutions
If you don’t have access to sausage casings, you can still enjoy the flavors of boudin blanc by forming the sausage mixture into patties and cooking them in a pan.
Storage
Leftover boudin blanc can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the sausages for up to 3 months.
Tips
- Be sure to keep the meat mixture and equipment as cold as possible to prevent the fat from melting and ruining the texture of the sausage.
- If you’re having trouble stuffing the mixture into the casings, try using a funnel to make the process easier.
- Be careful not to overcook the sausages, as they can become dry and tough if left on the heat for too long.
Notes
Boudin blanc is traditionally made with white meat, but this recipe includes a combination of pork and chicken liver for added flavor and richness.
Frequently Asked Questions
What is boudin blanc?
Boudin blanc is a traditional French sausage made with white meat, such as pork, chicken, or veal. It is known for its creamy texture and delicate flavor.
What is the difference between boudin blanc and boudin noir?
Boudin noir is a French blood sausage made with pork blood, pork fat, and a variety of spices. It has a dark color and distinct flavor, while boudin blanc is a white sausage made with white meat and has a milder taste.
Can I make boudin blanc without a meat grinder or sausage stuffing machine?
Yes, you can form the sausage mixture into patties and cook them in a pan if you don’t have access to the proper equipment.
The recette boudin blanc marmiton is a delicious and classic French sausage recipe that is sure to impress your guests. With its rich flavor and creamy texture, it’s no wonder why this dish is a favorite among French households. Whether you’re hosting a dinner party or simply looking to try something new, this recipe is a must-try. So why not give it a go and see for yourself how delicious boudin blanc can be? Bon appétit!