Boudin Blanc, Smoked Pomme Puree and Caramelised Apples
Homemade chicken sausages with hidden pate. Addictive caramelised apples give this British classic a fine dining make over.
- Chicken Breast - 150g
- Veal Rump - 150g
- Pate(Any you like) - 50g Cubed and frozen
- Egg White - 1
- Milk - 200ml
- Cream - 50-100ml
- Tarragon - 1 Tsp Dried
- Breadcrumbs - 50g
- Caramelised Apples
- Sugar - 100g
- Butter - 50g
- Apples( Any except Bramley) - 2
- quartered and cored.
- Smoked Mashed Potato
- Large Floury Potatoes (Maris Piper - 600-750g
- Milk - 150ml
- Butter - Generous Knob.
- Stuffed Mushrooms
- Portobello Mushrooms - 4
- Breadcrumbs - 50g
- Tarragon and Parsley - 1 Chopped Tbsp each
Level of difficulty Average
Preparation time 60mins
Cooking time 30mins
Cost Budget Friendly
To make the sausages, soak the breadcrumbs with the milk. Let stand for 20mins. Once milk has been absorbed add veal, chicken, egg white, tarragon and breadcrumbs in a processor and pulse until it starts to become smooth. Add the cream bit by bit until combined and you have a thick puree. Lightly season.
Fold in the cubed puree, put into a piping bag with a 2cm open end or nozzle. Pipe enough mixture into oiled cling-film to create a long sausage. Fold the cling-film carefully and wrap until it is tight and creating a sausage shape. Put to rest in the fridge.
Prepare the smoked potato. Char the skins on an open flame, wrap in foil then bake for one hour at 180c. Remove the flesh, pass through a ricer, add the milk and butter, season.
For the mushrooms, combine the breadcrumbs, herbs and a little oil in a food processor. Bake the mushrooms at 180c for 10 mins, spoon in the breadcrumb mixture. Return to the oven for another 10mins.
Heat the sugar in a pan until you can smell caramel and it's a lovely brown colour. Add the butter and lower the heat, put in the apples. Cook them for a couple of minutes aside and keep turning until they are soft. About 10 mins.
To cook the boudin blancs, bring a large pan of water to a rolling boil. Add the sausages in their cling-film. Poach for 15mins. When cooked it will have the same texture of cooked chicken, immediate spring back. Remove the sausages from the pan and wrapping, brown in a pan to give the look of a normal sausage.
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