Gastronomixs

Boudin blanc with king prawns

This delicious sausage, which originates from the French city Rethel, dates back to the 17th century and has many variations.

This particular recipe was inspired by an idea by Evert te Pas from Bistro Noord in Amsterdam.

Boudin blanc with king prawns

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

g

king prawns

100

g

chicken breast (2 pieces)

100

g

cooked ham

50

g

white bread, without crusts

10

g

butter

2

 

shallots

¼ 

 

lemon

1

 

egg

25

ml

cream

20

ml

sherry vinegar

¼

bunch

parsley

100

ml

fish stock

 

 

white pepper

 

 

sea salt

 

 

intestines

Preparation method

  • Rinse the intestines of your choice in cold water. If you want to create thin sausages use sheep intestines or use pork intestines for larger sausages.
  • Peel the king prawns and chop into rough chunks.
  • Finely dice the shallots and gently fry in the butter until translucent.
  • Mix this with the sherry vinegar and fish stock.
  • Cut the ham, chicken breast, 100g of the king prawns, and bread into pieces and mix with the above mixture.
  • Allow to rest in the refrigerator for at least one hour. Drain in a sieve and catch the marinade.
  • Mince the mixture using the coarse plate of the mincer and then push it through the fine plate. Chill the farce on ice.
  • Chop the parsley.
  • Blend the farce with the marinade and the egg in the food processor and chill back on ice.
  • Fold the rest of the king prawns, parsley, and cream through the farce and season to taste with lemon, white pepper, and salt.
  • Use a piping bag to fill the rinsed intestines with the farce (not too tight) and turn into tight sausages.
  • Boil the sausages for about 20 minutes in water at 72°C and put in the fridge to cool.
  • Set aside for at least 24 hours.

Serving suggestions

  • As a component on a winter barbecue, e.g. served with apple and potato mash.
  • As a garnish in a prawn bisque.
  • As a component in a luxury hot dog, e.g. with an onion choucroute and a mustard and dried sausage crème 
  • As a component in a composition with various prawn dishes.

Previous page