Boudin Blanc, Smoked Pomme Puree and Caramelised Apples

Boudin Blanc, Smoked Pomme Puree and Caramelised Apples

With first impressions from the title of this dish, a lot of people may be put off as Boudin Blanc is essentially a white black pudding. Fear not though, as an ordinary Boudin Blanc would not be allowed to grace my fine dining blog. It is a chicken and veal sausage with pieces of pate riddled throughout. The smoked pomme puree(mash) is actually a lot easier to make than you would imagine. One just needs to char the skins of the potato before baking them imparting a lovely smoky depth of flavour. I’ve added a tarragon and parsley crumbed stuffed mushroom to balance with the chicken and also a crunch of texture. For the jus in this dinner just follow this link to my posh lamb dinner.[purerecipe]


  • 150g Chicken Breast
  • 150g Veal Rump
  • 50g Cubed and frozen Pate(Any you like)
  • 1 Egg White
  • 200ml Milk
  • 50-100ml Cream
  • 1 Tsp Dried Tarragon
  • 50g Breadcrumbs
  • Caramelised Apples

  • 100g Sugar
  • 50g Butter
  • 2, Peeled, quartered and cored. Apples( Any except Bramley)
  • Smoked Mashed Potato

  • 600-750g Large Floury Potatoes (Maris Piper
  • 150ml Milk
  • Generous Knob. Butter
  • Stuffed Mushrooms

  • 4 Portobello Mushrooms
  • 50g Breadcrumbs
  • 1 Chopped Tbsp each Tarragon and Parsley


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the sugar in a pan until you can smell caramel and it's a lovely brown colur. 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.
  6. 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. 
Serve as shown. 


  1. Hi, really like the appearance of ones website. Can you mind saying what theme youre making use of? I’m not used to this and i am hoping to have mine looking anywhere close to cool as yours. Many thanks.

    • Dave Crichton

      Hi Maryann, I’m pleased you like the site. It took me a while to find it as I wasn’t happy with the basic themes either. It’s called CookingPress. The blog is hosted now so it may not be available on perhaps on, if that makes sense.


  2. I looked for the mashed potatoes and found a deliciously gorgeous meal!!

    • Dave Crichton

      Thanks Judy, I used to work at a Bacon factory many years ago. The thought of eating sausage has been ruined after seeing where the meat comes from. So I thought it best to make my own sausages one day and these were the result.

  3. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Saffron Mash, Truffle Carrot Crumbs and Cumberland Sausages.

  4. Hello again Dave,

    I was just looking through your recipes and wondered if you’d be interested in entering this for our Gourmandize Giveaway recipe competition. The theme is apples so it would be perfect, and there are some great prizes to win. Have a look and let me know what you think:

    Best regards,


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