Jul 14 2026
Restaurants›La Cuchara›Boudin Blanc Recipe

Boudin Blanc Recipe

Inspired by La Cuchara
Time1h 30m
Serves4

Chicken y Pork Sausage, Pommes Purée, Apple Calvados Jus

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Ingredients

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Sausage

Pommes Purée

Apple Calvados Jus

Method

Sausage Preparation

  1. 1

    Prepare the Sausage Mixture

    In a large mixing bowl, combine the ground chicken, ground pork, heavy cream, egg, minced garlic, chopped shallots, thyme leaves, salt, and black pepper. Mix until well combined.

  2. 2

    Stuff the Sausage

    Rinse the pork casings under cold water and soak them in water for about 30 minutes. Fit a sausage stuffer with the casings and fill them with the sausage mixture, being careful not to overstuff. Tie off the ends of the sausages.

  3. 3

    Cook the Sausages

    In a large skillet, cook the sausages over medium heat for about 10-12 minutes, turning occasionally, until they are browned and cooked through. Remove from heat and set aside.

Pommes Purée Preparation

  1. 4

    Cook the Potatoes

    Peel and cut the Yukon Gold potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.

  2. 5

    Make the Purée

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Keep warm until serving.

Apple Calvados Jus Preparation

  1. 6

    Prepare the Jus

    In a saucepan, combine Calvados, apple cider, and chicken stock. Bring to a simmer and reduce by half, about 10-15 minutes. Stir in butter, salt, and black pepper just before serving.

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