Discover the Art of Making Boudin Blanc: A French Delicacy

Boudin Blanc is a French white sausage made with meat, starch, milk, eggs, and spices, distinct from other sausages. Master the art of making this delicacy at home with the right ingredients for a delicious culinary experience.

Boudin Blanc

Boudin Blanc is a delicious white sausage originating in the French town of Rethel. The moist sausage is a mix of meat, starch, milk, eggs, and various spices. While French chefs have mastered the art of making the sausage, getting the taste right is harder than with other types of sausages like traditional German sausages or an Italian sausage like soppressata.

The quality and type of ingredients vary by location, so you may find yourself constantly tweaking the recipe. If you’ve ever wondered what is Boudin Blanc, then this article is for you. We’ll explain what it is and how to create the dish at home.

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What Is Boudin Blanc?

Boudin Blanc is in the blood sausage group, except the recipe does not call for blood. The lack of blood is what gives the meat its famous light color.*

And yes, Boudin Noir would be the sausage with blood, which causes a dark color.

The sausage contains either pork meat, chicken, veal, or a mixture. Regardless, it is always made from white meat instead of cuts like beef or venison.

Don’t confuse Boudin Blanc with the same-named dish served in Scotland and Ireland. These dishes are oatmeal-based.

Likewise, the Louisiana Boudin Blanc Creole is rice-based and not a French specialty (even though it’s taken on a life of its own, as you can see in this video).

Boudin Blanc Recipe & Ingredients

You can make around four large chicken Boudin Blanc sausages with this recipe. You may not want to substitute for veal or pork unless you are sure the spices won’t interfere with the overall taste.

To make Boudin Blanc sausages at home, here’s what you need.

  • 350 g skinned and chopped chicken rib meat or breast
  • 3 slices of bread
  • 5 tbsp of milk
  • 2 tsp of salt
  • 4 egg whites
  • 180 ml of double or heavy cream
  • 40 g of foie gras (duck pate)
  • 6.5 g of grated summer Black truffles
  • 1 tsp of cloves
  • 1 tsp of nutmeg
  • 1 tsp of thyme (preferably fresh)
  • 1 meter of hog casings

Some of these ingredients may be pricey and hard to find. You can often find foie gras and truffles in specialty and fine foods markets. Hog casings are available at many butcher shops and grocery store meat counters.

How to Make Boudin Blanc

So, we’ve answered the question: what is Boudin Blanc? Now, it’s time to go over the steps of making it.

Start With the Hog Casings

The hog casings are what hold the sausage mixture together. After mixing the ingredients, they get stuffed into the casings. You don’t want to rip the casings as it will ruin the sausages.

Soak the casings in warm water while you’re mixing the ingredients. It softens them up, making them easier to work with.

Bread, Milk, Egg Whites, and Chicken

You want to freeze the chopped and skinned chicken for about an hour, then dump the pieces in a food processor. Freezing the meat prevents it from heating up in the food processor.

The meat shouldn’t start warming until you’re ready to start cooking.

As the chicken is thawing, tear the three slices of bread into small pieces and soak them in milk.

Toss the thawed chicken in the food processor and let it run for about five seconds. You can try a blender, but it may not be powerful enough to mix the ingredients.

The egg whites are next. Run the food processor for an additional ten seconds. Then you will have a whitish liquid that is gradually starting to thicken. Let the mixture sit for ten seconds before adding the milk-soaked bread.

Time to Add the Foie Gras, Cream, and Other Spices

The quality of meat is crucial for Boudin Blanc sausage, but it’s the spices that give the meat its mild and delicious flavor.

Toss in your spices, and don’t forget the truffles and foie gras. They are what give the sausage a rich and satisfying taste.

Let the processor run for five seconds and shut it off.

Turn the Sausage Mixture into Mousse

You want the sausage mixture to have a mousse-like consistency when you stuff it into the casings. Don’t worry, you are not making dinner or a unique dessert mousse. 

Adding the heavy cream to the mixture in the food processor does the trick. Run the kitchen appliance until you have a mousse-like consistency.

Start Stuffing the Casings

Dry off the outside of the casings enough so they aren’t slipping out of your hands. You don’t have to get all of the warm water off.

Start stuffing the sausage mixture into six-inch casings. Don’t forget to twist the ends. It keeps the meat inside the casing and off of your pan.

Try using a spoon to scoop the meat out, but you will still need to use your hands. Go slowly to avoid accidentally tearing the casing. It’s thin and rips easily.

Grab a Pan and Some Cold Water

Place the sausage in a pan deep enough to submerge them in cold water. Cover the pan with foil or baking paper and place in the oven. Slowly bring the internal temperature up to around 176°F. Don’t rush the process. Instead, gradually keep turning the oven’s temperature up.

When the temperature is at 176°F, hold it there for about 20 minutes (for both taste and food safety).

You Need Butter and a Frying Pan

Carefully remove the sausages from the water. It’s hot, so you want to use tongs. Grab a dish towel and pat the Boudin Blanc sausages dry.

Place several pats of butter in a frying pan. Let the butter melt before turning up the heat and tossing the sausages in. Fry the Boudin Blanc until the casing is crisp and slightly brown.

FAQs about Boudin Blanc

When Should You Make Boudin Blanc?

Originally, Boudin Blanc was a Christmas sausage, but times have changed. The global popularity of the French sausage specialty ensures it is enjoyed year-round.

It makes an excellent breakfast sausage. You can also serve it at dinner, or even in a sandwich.

What is in a boudin blanc?

The boudin blanc is typically made with a combination of meat, eggs, starch, spices, and milk or cream, resulting in a moist and white sausage. To create an authentic and flavorful boudin blanc, one can use pork, pork & veal, or chicken as the main meat ingredient.

What is the difference between boudin blanc and weisswurst?

The difference between boudin blanc and weisswurst lies in their ingredients. Boudin blanc is made solely from pork, while weisswurst is a combination of veal meat, pork back (bacon), sliced onions, and seasoned with lemon peel and parsley.

Why is boudin blanc white?

Boudin blanc is white because it is traditionally made without blood, using pork as the main ingredient. Variations of boudin blanc, such as the French version, may also include milk.

What is real boudin made of?

Real boudin is made of a combination of finely diced cooked pork, chicken or pig’s liver, rice, bell pepper, celery, green onions, parsley, and cayenne. This mixture serves as the foundation, allowing you to customize it according to your preferences.

What do you eat with boudin blanc?

The best side dishes to serve with boudin blanc include potato salad, collard greens, potatoes au gratin, fried apples, mashed potatoes, dirty rice, okra and tomatoes, red beans and rice, grilled vegetables, cornbread, and coleslaw.

What flavor is boudin?

Boudin has a flavor that combines juicy pork and mild, fluffy grains of Louisiana rice, which absorb the savory notes of onions, peppers, paprika, garlic powder, and other aromatic ingredients or seasonings that are mixed in.

What part of the animal is boudin?

Boudin is a type of sausage that can be made using various parts of the pig, such as the liver, heart, and gizzard. This tradition stems from the historical Cajun event called “boucherie,” where families and neighbors would come together to slaughter pigs for the winter and ensure that no part of the animal went to waste. However, there are also versions of boudin that are made solely from pork without incorporating other organs or bits.

Is boudin the same as blood sausage?

Boudin is not the same as blood sausage. Boudin Noir, also known as blood sausage, is a traditional French sausage made with a combination of pork blood, pork snouts, onions, and a unique blend of subtle spices.

What is the difference between boudin and boudin blanc?

Boudin and boudin blanc have distinct differences. Boudin Blanc, a traditional French sausage, is crafted using a combination of chicken, pork, milk, and a hint of Cognac. On the other hand, boudin noir, a traditional sausage from the South of France, is a blood pudding variety made with pork blood, pork snouts, onions, and spices.

Is all boudin made with blood?

All boudin is not made with blood. If you do not prefer Blood Boudin, you can try Boudin blanc which is a white sausage consisting of pork, rice, other vegetables, and seasonings without the inclusion of blood.

Is boudin blanc already cooked?

Boudin blanc is already cooked. It is made by blending pork meat with chicken flavored with milk and a touch of Brandy. The resulting product is fully cooked.

Do you eat the skin on boudin?

The skin on boudin is edible as it is made from pig intestine, but it is often tough and chewy, leading many people to choose not to eat it. Additionally, the filling in boudin is typically less tightly packed into the casing compared to other sausages, making it easier to remove if one prefers to avoid it.

What do you eat with boudin blanc?

You can serve boudin blanc with a variety of side dishes such as potato salad, collard greens, potatoes au gratin, fried apples, mashed potatoes, dirty rice, okra and tomatoes, red beans and rice, grilled vegetables, cornbread, and coleslaw.

How do Cajuns eat boudin?

Cajuns eat boudin by squeezing or biting into whole links. Boudin is often described as a spicy pork and rice casserole that is stuffed into a casing. It can be enjoyed as a satisfying snack on its own. The casing is usually tough, so it is common to split it open and squeeze the filling directly into your mouth.

Is boudin made with intestine?

Boudin is indeed made with intestine, specifically the small intestines of a pig. In traditional Cajun and Creole cuisine, these intestines are thoroughly cleaned and used as a casing for boudin and sausage. Similarly, the cleaned large intestines are traditionally used as a casing for andouille.

Is boudin a blood pudding?

Boudin is not a blood pudding, but rather a savory sausage originating from the South of France. It is made using a combination of pork blood, pork snouts, onions, and spices. This delectable sausage pairs wonderfully with potatoes and/or apples.

Is andouille sausage the same as boudin?

Andouille sausage is not the same as boudin. Andouille is a smoked sausage made with pork, garlic, pepper, onions, wine, and seasonings, while boudin is a Cajun sausage made of pork, rice, onions, and seasoning stuffed into a casing.

Is boudin cooked or raw?

Boudin is cooked when you buy it premade, and it only requires heating before consumption. You can choose to simmer, grill, bake, or use a combination of methods like simmering briefly and then finishing on the grill.

What part of the pig is boudin?

The part of the pig that boudin is made from is a mixture of herbs, seasonings, pork, and liver. After being combined, the mixture is put through a grinder, mixed with long-grain Louisiana white rice, and stuffed into a casing made from a pig’s intestine.

Is boudin made of liver?

Boudin is made of a mixture of finely diced cooked pork, chicken or pig’s liver, rice, bell pepper, celery, green onions, parsley, and cayenne. This base recipe allows for customization according to personal preferences.

Is boudin a Creole or Cajun?

Boudin is a Cajun sausage made of pork and rice, along with other sausages like andouille and tasso, which were created to make use of all parts of a butchered animal. Meanwhile, Creole cuisine typically includes a variety of ingredients and may involve complex cooking techniques.

What can I substitute for boudin blanc?

You can substitute boudin blanc with weisswurst, which is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.

What’s the difference between andouille and boudin?

The difference between andouille and boudin lies in their composition and ingredients. Andouille is a smoked sausage that combines pork, garlic, pepper, onions, wine, and various seasonings. On the other hand, boudin is a Cajun sausage that consists of pork, rice, onions, and seasoning, all stuffed into a casing.

How is boudin different from sausage?

Boudin differs from sausage in that it is made from cooked meat, unlike many sausages that use uncooked meat stuffed into a casing. While some recipes for homemade boudin may include curing salt, it is not necessary for the preparation of boudin. It is important to follow the specific recipe you are using.

What is the French version of black pudding?

The French version of black pudding is called Boudin Noir. It is a traditional blood sausage that incorporates the delicious flavors of apple, oats, and onions. One bite is all it takes to recognize its exceptional quality.

Why do my boudin balls fall apart?

Your boudin balls may fall apart because they are not properly chilled before coating and frying. To prevent this, it is recommended to refrigerate or freeze the boudin balls before cooking them. Additionally, some individuals prefer to use a food processor to achieve the desired texture for the rice mixture.

What does boudin taste like?

Boudin tastes similar to dirty rice, which is another popular Louisiana dish consisting of rice cooked with meat, cayenne pepper, and salt. It is commonly enjoyed for breakfast, lunch, and dinner by many people.

What is the difference between black pudding and boudin noir?

The difference between black pudding and boudin noir is that black pudding is also referred to as blood pudding or blood sausage, while boudin noir is the French term for black pudding. In addition, the Spanish word for black pudding is morcilla. Despite the various names, blood sausage and black pudding are essentially the same dish.

Is dirty rice the same as boudin?

Dirty rice and boudin are not the same. However, Cajun boudin can be compared to dirty rice stuffed in a sausage casing. In fact, you can use dirty rice as a filling for boudin if desired. To ensure the rice and other ingredients stick together well, it is recommended to cook them together using a specific method.

Why is it called boudin?

The reason it is called boudin is because the name originates from an Anglo-Saxon term that means “sausage.” Its earliest mention can be traced back to ancient Greece, where a cook named Aphtonite recorded it. Homer’s Odyssey also refers to a similar variation of boudin, describing it as a stomach filled with blood and fat that is roasted over a fire.

What is the Louisiana food called boudin?

Boudin is a Louisiana food that is often referred to as a sausage, although Cajuns would not typically use that term. According to Google, boudin is made by combining pork with onions, peppers, seasonings, and cooked rice. This mixture is then stuffed into a casing, similar to how sausage is made.

What is boudin blanc in english?

The English translation of “boudin blanc” is a white French sausage that originates from the Champagne Ardenne region of France. This specialty sausage, traditionally consumed during Christmas in that area, is now enjoyed throughout the year.

What is a boudin in French slang?

A boudin in French slang refers to a blood sausage, typically made with pork, which is a popular type of charcuterie in France. Additionally, boudin can also describe the shape of other sausages like boudin au poulet (chicken sausage). Therefore, using the expression caca boudin is akin to saying “caca sausage.” This phrase is commonly used as an adjective and sometimes as a noun in French slang.

Is boudin blanc the same as Weisswurst?

Boudin blanc and Weisswurst are not the same. Boudin blancs are white sausages made with either pork or chicken breast, while Weisswurst is a type of white sausage.

Is boudin a blood sausage?

Boudin is indeed a blood sausage, known as blood boudin. It is a distinctive red sausage made from a combination of pork, pig’s blood, pork liver, and heart meat. The inclusion of pig’s blood gives it its unique color and name. This type of sausage has its roots in the French boudin noir.

Should you eat boudin skin?

You should eat boudin skin, as it is made from pig intestine and is considered edible. However, it is important to note that many individuals opt not to consume it due to its tough and chewy texture. Additionally, the filling in boudin is typically loosely packed into the casing, making it easier to remove if you prefer to avoid it.


Anyone who has wondered what is Boudin Blanc has never enjoyed the delicious white sausage (and different than the German white sausage). It’s a French specialty you can enjoy at home with the right ingredients.

Don’t wait for the Christmas holidays to make it. Give the recipe a try and your taste buds won’t stop thanking you! 

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