MasterChef Australia Recipe | Spiced Boudin Blanc with Cassoulet

This week we recreated Sarah Todds chicken sausage recipe using french techniques. To go with it she made a flavorful spiced bean and tomato sauce.

Ingredients

Boudin Blanc
340 g skinless chicken breasts, trimmed
½ egg white
½ tsp salt
½ tsp paprika
½ tsp ground cumin
¼ tsp ground ginger
100 ml thickened cream
2 Tbsp olive oil
2 Tbsp butter

Cassoulet
3 slices bacon (170 g), cut into pieces
1 onion, finely diced
400 g canned butter beans
400 g canned crushed tomatoes
1 tbsp paprika
1 tbsp ground cumin
1 tsp ground ginger
juice ½ lemon, to taste
2 sprigs parsley, finely chopped
salt, to taste

Method

  1. For the Boudin Blanc, roughly chop chicken and place into a food processor. Add egg white, salt and spices and process to a paste.

  2. Transfer to a bowl and add cream. Mix thoroughly. Divide the mixture into 4.

  3. 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.

  4. Try to have no air bubbles in the mixture. Once you have the desired length, spin by holding both ends and then tie to secure them. We recommend watching the video for this step. Repeat with the remaining mixture to form a total of 4 sausages.

  5. Place sausages 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.

  6. 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.

  7. 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, until sauce has reduced, about 30 minutes. Adjust seasoning and add lemon and parsley.

  8. Place onto a serving plate and top with the boudin blanc. Garnish with chopped parsley.

  9. ENJOY!