Boudin Blanc Aux Pommes

Boudin Blanc aux Pommes

A classic French bistro pairing: delicate, creamy white pork sausage served with caramelized apples finished with a sharp vinegar deglaze. Traditionally made in France with a blend of lean pork, pork fat, and milk-soaked panade.

Prep

30 min

Cook

30 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) boneless pork shoulder, trimmed of sinew, cut into cubes
• •150 g (5.3 oz) pork fatback, fresh, not rendered
• •200 ml (¾ cup + 1 tbsp) whole milk
• •100 g (3½ oz) bread, stale baguette, crusts removed, torn
• •1 whole egg, large
• •10 g (1 tbsp) fine sea salt
• •2 g (1 tsp) white pepper, freshly ground
• •1 g (½ tsp) ground nutmeg
• •1 g (½ tsp) ground mace, optional but traditional
• •1 pinch ground cloves
• •1 whole garlic clove, crushed
• •2 m (6½ ft) hog casings, natural, soaked and rinsed; substitute with collagen casings if unavailable
• •4 g (1 tsp) butter, for cooking sausages
• •30 g (2 tbsp) unsalted butter, for the apples
• •4 g (1 tsp) sugar, granulated, for caramelizing
• •400 g (14 oz) tart apples, such as Granny Smith or Reine des Reinettes, peeled, cored, cut into wedges
• •20 ml (4 tsp) white wine vinegar, or apple cider vinegar for a softer finish
• •60 ml (¼ cup) double cream, optional, for finishing the sauce
• •2 g (a pinch) fine sea salt, to taste
• •1 g (a pinch) white pepper, to taste

Steps

1. 1 Soak the bread in the milk for 15 minutes, then squeeze out the excess milk and discard it; reserve the moistened bread (panade). This panade keeps the sausage emulsion tender.
2. 2 Chill the cubed pork shoulder and fatback in the freezer for 20 minutes until firm but not frozen solid. Grind both through the medium die of a meat grinder into a bowl set over ice.
3. 3 In a small bowl, lightly beat the egg with the salt, white pepper, nutmeg, mace, cloves, and crushed garlic. Stir this into the ground meat along with the panade. Mix until homogeneous, then refrigerate for 1 hour (or overnight) so the flavors develop.
4. 4 Briefly test the seasoning and texture: poach a teaspoon of the mixture in simmering water for 2 minutes, taste, and adjust salt or spice. Re-chill the mix before stuffing.
5. 5 Set up the stuffer with the soaked hog casing threaded onto the nozzle. Pack the chilled meat mixture into the hopper and feed it through, sliding the casing off as it fills so links form without air pockets. Tie the open end.
6. 6 Pinch and twist the filled tube into 12–14 cm (5–5½ in) links. Prick each link twice with a needle to release any trapped air, then arrange them on a tray lined with parchment. Refrigerate uncovered for 30 minutes to dry the surface.
7. 7 Preheat the oven to 150°C (300°F). Bring a wide pan of water to a gentle simmer (around 75°C / 165°F; do not let it boil). Poach the sausages for 10 minutes, turning once, until they feel firm and an instant-read thermometer reads 68°C (155°F) in the center. Lift out and drain on a warm tray.
8. 8 Just before serving, melt 30 g (2 tbsp) butter in a heavy skillet over medium heat. Sprinkle in the sugar and let it foam. Add the apple wedges and sauté for 3–4 minutes per side until golden and just tender but still holding their shape.
9. 9 Pour in the 20 ml (4 tsp) white wine vinegar and let it bubble down for 30 seconds, scraping the pan. Stir in the 60 ml (¼ cup) cream (if using), season with salt and white pepper, and reduce by about a third until lightly syrupy.
10. 10 Heat 4 g (1 tsp) butter in a separate skillet over medium heat. Add the poached boudins and gently brown them on all sides for 4–5 minutes total, until the casings are golden and crisp and the interior reaches 71°C (160°F). Do not rush with high heat or the casings will split.
11. 11 Plate two boudins per person alongside the caramelized apples, spoon over the cream–vinegar pan sauce, and serve immediately. A crisp green salad and boiled potatoes are the traditional French accompaniment.