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Spiced Boudin Blanc with Cassoulet
Recipe by Sarah Todd
This delicious chicken sausage and cassoulet is the perfect winter warmer!
- Steps
- Ingredients
Steps
- For the Boudin Blanc, roughly chop chicken and place into a food processor. Add egg white, salt and spices and process to a paste. Transfer to a bowl and add cream. Mix thoroughly.
- Divide the mixture into 4. Working one portion of chicken mince at a time, place onto a 30cm square of cling film. Fold the film over to cover the filling and using the film either side of the mixture, roll firmly on the bench into a log, taking care not to introduce any air bubbles. Tie to secure both ends. Repeat with the remaining mixture to form a total of 4 sausages.
- Place into a saucepan of cold water and top with a small plate to keep the sausages submerged. Bring to the boil then remove from the pan.
- Place oil and butter into a frypan and when foaming, add the unwrapped sausages and turn in the pan until golden brown all over and filling is cooked through. Remove from the heat.
- For the Cassoulet, place bacon into a frypan and cook until golden and crispy. Remove the bacon with a slotted spoon and set aside.
- To the same pan, add onion and sauté over medium heat until softened, about 3-4 minutes. Add butter beans and their liquid, tomatoes, cooked bacon, spices and salt. Simmer over low heat, adding water as needed, until sauce has reduced, about 30 minutes. Adjust seasoning and add lemon and parsley. Place onto a serving plate and top with the boudin blanc. Garnish with chopped parsley.
