I started with the recipe from Charcuterie, by Michael Ruhlman, I made half of the recipe. The ingredients are chicken, eggs, cream, salt, pepper, quatre-epices, and a little bit of flour.
The recipe called for doing this in a food processor, but I wanted to do it in the blender. After a few minutes in the blender I didn't think the mixture was setting-up as it should, so I switched to the Cuisinart.
The blade is under there somewhere, I don't think a full recipe will fit (Cuisinart Classic 7 cup). After frothing it for a while, it's time to stuff. Boudin is French for pudding: I was expecting a slightly stiff mousse-like texture, but the mixture lives up to its name.
The veritable sack of pudding. I was afraid it would burst if I tried to move it. I decided to put it into the fridge overnight, give it a chance to set up. It didn't help.
The recipe says to twist into six inch lengths, but it doesn't say anything about cutting them or trying them off. I threw caution to the wind and snipped off the first two put them on to gently poach. I quickly realized that was not going to work. I retrieved my hemorrhaging link and tied it off with some butcher's string. I also tied off the other loose end.
Water temperature a tepid 170F.
I cooked to sausages to a 160F. I should have waited to take the temp because, I had to keep the probe in place, less it start gushing. Cooking time 20-25 minutes.
They still felt very fragile coming out.
The ice bath stopped the cooking and they finally felt a little more confident in hand. Here's the ingredient quantities I used:
1 lb boneless skinless chicken thighs
2g fine fresh ground pepper
4 large eggs
200 ml heavy cream
100 ml milk
15g All purpose flour.
To finish, I browned them gently in a bit of butter, and served it with mashed potatoes, asparagus and Belgian beer.
The monks must have been eating Boudins Blancs when they made this dark beer, because it was a perfect compliment. The sausage was great, it had the texture of a fluffy omlet. I imagined them as a nice breakfast offering. Would I make it again? I dunno, making omlets is a lot easier.