Truffle Boudin Blanc Recipe

Prepare meat emulsion

In a medium bowl combine the ground pork, pork fat, minced shallot, minced garlic, thyme, salt, pepper and nutmeg. Whisk together the milk, heavy cream, eggs and truffle oil in a separate bowl until blended. Gradually add the wet mixture to the meat and mix thoroughly by hand or with a stand mixer fitted with paddle attachment until a smooth, slightly sticky emulsion forms (about 2–3 minutes). Fold in finely grated or minced fresh truffle (reserve some for shaving).

Stuff casings

Fit a sausage stuffer or a piping bag with a large round tip. Rinse casings and slide onto the stuffer. Pack the emulsion into the casings, forming sausages about 3–4 inches long and not overly tight—leave a little give for expansion. Twist into links and tie ends or knot. Prick any large air pockets with a sterile needle.

Poach sausages gently

Fill a large pot with water and bring to 170–180°F (just below simmer). Submerge sausages and poach gently for 18–22 minutes until the internal temperature reaches 150°F (65°C). Keep water at a very gentle barely-moving simmer to prevent splitting. Remove sausages and cool briefly on a rack.

Finish

To serve, heat a skillet over medium with 1 tsp butter (from caramelization or separate). Lightly brown the poached boudin blanc 1–2 minutes per side to develop color and a thin crust, being careful not to burst the casing. Keep warm while finishing other components.

Place peeled potato chunks into a pot of cold salted water. Add the whole garlic clove. Bring to a boil, then simmer until very tender, about 15–18 minutes. Drain thoroughly, remove the garlic and return potatoes to the warm pot to dry for 1–2 minutes over low heat.

Pass potatoes and roasted garlic through a ricer or mash very finely. Return to a low pan over gentle heat. Add butter and cream cheese (or crème fraîche) and begin to stir vigorously with a wooden spoon. Gradually add milk a little at a time until the mixture becomes smooth and elastic.

Fold in grated gruyère and parmesan, stirring and stretching the potatoes until very smooth and slightly sticky—aligot should be glossy and pull into ribbons when you lift the spoon. Season with salt and pepper to taste. Keep warm.

Heat a medium skillet over medium-low heat. Add butter and olive oil. Add sliced shallots and a pinch of salt. Cook slowly, stirring occasionally, for 12–18 minutes until deep golden and sweet. If needed, sprinkle sugar after 8 minutes to accelerate if they are not browning. Remove from heat and keep warm.

In a small saucepan over medium heat, sauté the minced shallot in a little butter until translucent. Add white wine and reduce by about half to concentrate flavor.

Add the demi-glace and warm through, whisking until smooth. Reduce gently to coat the back of a spoon, about 4–6 minutes. Off heat, whisk in cold butter cubes one at a time to finish the sauce and give it a glossy sheen. Season to taste with salt and pepper. Keep warm.

Toss the washed watercress lightly with a few drops of lemon juice, lemon zest, a tiny pinch of salt and a drizzle of olive oil if desired. This will provide a bright counterpoint to the rich sausage and aligot.

Plate: Spoon a generous portion of potatoes aligot in the center of each plate and create a shallow well. Place one browned truffle boudin blanc on top or slightly offset. Spoon a tablespoon of warm pork jus around the aligot. Scatter caramelized shallots over the sausage and aligot. Tuck a small bunch of dressed watercress alongside. Finish with a few fine shavings of fresh truffle over the sausage and a light sprinkle of sea salt flakes.

Serve immediately while the boudin is warm and aligot is stretchy. If desired, pass additional truffle or truffle oil at the table.