Boudin Blanc aux Pommes — French White Sausage with Caramelised Apples

Shopping list

• 200 g skinless chicken breast — roughly chopped

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• 300 g pork shoulder — roughly chopped

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• 100 ml double cream

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• 1 piece egg white

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• 1.5 tsp fine sea salt

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• 0.5 tsp white pepper

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• 0.25 tsp ground nutmeg

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• 4 piece sausage casings — natural hog casings, soaked

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• 40 g unsalted butter

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• 2 piece eating apples — cored and sliced into wedges

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• 1 tbsp caster sugar

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• 2 tbsp Calvados or brandy — optional

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Step by step

1. 1

   Chill the chicken, pork, and food processor bowl in the freezer for 20 minutes.

2. 2

   Pulse the chilled chicken and pork in the food processor until finely minced but not paste-like.

3. 3

   Add the egg white, double cream, salt, white pepper, and nutmeg; pulse until the mixture is smooth and emulsified, scraping down the sides as needed.

4. 4

   Transfer the mixture to a piping bag fitted with a wide nozzle (or use a funnel) and carefully pipe into the soaked sausage casings, twisting every 12–15 cm to form individual sausages. Prick any air bubbles with a pin.

5. 5

   Bring a large pot of water to 75°C (use a thermometer). Gently poach the sausages for 20 minutes, ensuring the water stays below a simmer.

6. 6

   Remove the sausages and pat dry. (They can be refrigerated at this stage for up to 2 days.)

7. 7

   Heat half the butter in a large frying pan over medium heat. Add the sausages and cook for 8– 10 minutes, turning occasionally, until golden brown all over. Remove and keep warm.

8. 8

   In the same pan, melt the remaining butter. Add the apple wedges and caster sugar; cook for 5– 7 minutes, turning gently, until the apples are caramelised and tender.

9. 9

   If using Calvados, pour it into the pan and let it bubble for 1 minute.

10. 10

    Serve the sausages on warmed plates with the caramelised apples and pan juices spooned over. Accompany with creamy mashed potato or a simple green salad.