Javanese-style Boudin Blanc

Ingredients

The Javanese-style Boudin Blanc differs from the original Belgian version in terms of flavor profile and spices used. While the original Boudin Blanc is typically seasoned with mace, nutmeg, and white pepper, the Javanese adaptation incorporates turmeric, coriander, and lemongrass to infuse the sausage with the vibrant and aromatic flavors of Javanese cuisine. We alse have the original recipe for Boudin blanc de Liège, so you can check it out.

• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 100g (3.5 oz) bread crumbs 100g (3.5 oz) bread crumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground chicken, bread crumbs, chopped onion, minced garlic, ground turmeric, ground coriander, chopped lemongrass, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage-shaped rolls, about 10cm (4 inches) long and 2.5cm (1 inch) in diameter.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the sausages and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.
4. 4.
   Remove the sausages from the pan and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalk with the back of a knife before finely chopping it.

Tips & Tricks

• If you prefer a spicier sausage, add a pinch of chili flakes to the mixture.
• For a smoky flavor, you can grill the sausages instead of pan-frying them.
• Serve the Javanese-style Boudin Blanc with a side of sambal, a traditional Indonesian chili sauce, for an extra kick of heat.

Serving advice

Serve the Javanese-style Boudin Blanc hot, either as a main dish accompanied by steamed rice and stir-fried vegetables, or sliced and incorporated into a flavorful noodle stir-fry.

Presentation advice

Arrange the Javanese-style Boudin Blanc on a platter, garnished with fresh cilantro leaves and a sprinkle of turmeric powder for an attractive and vibrant presentation.