Vanuatuan-style Coconut Boudin Blanc

Ingredients

In this Vanuatuan adaptation of Boudin Blanc de Rethel, the traditional French sausage is enhanced with the addition of coconut milk, which adds a creamy and slightly sweet flavor to the dish. The original recipe typically uses milk or cream, but the Vanuatuan version replaces it with coconut milk to infuse the dish with tropical flavors. We alse have the original recipe for Boudin blanc de Rethel, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Sausage casings Sausage casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, coconut milk, breadcrumbs, chopped onion, minced garlic, ground ginger, ground turmeric, ground coriander, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Prepare the sausage casings according to the manufacturer's instructions.
3. 3.
   Stuff the sausage mixture into the casings, twisting them at regular intervals to form individual sausages.
4. 4.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for about 20 minutes, or until they are fully cooked through.
5. 5.
   Once cooked, remove the sausages from the water and let them cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ground pork — Use lean ground pork for a healthier option, or opt for a fattier cut for a richer flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the sausage mixture.
• Serve the Vanuatuan-style Coconut Boudin Blanc with a side of fresh tropical fruits for a complete Vanuatuan experience.
• If sausage casings are not available, you can shape the mixture into patties and pan-fry them for a delicious alternative.

Serving advice

Serve the Vanuatuan-style Coconut Boudin Blanc hot, accompanied by a side of steamed rice or roasted root vegetables. Garnish with fresh herbs, such as cilantro or parsley, for an added burst of flavor.

Presentation advice

Arrange the Vanuatuan-style Coconut Boudin Blanc on a platter, garnished with tropical flowers or leaves for an authentic Vanuatuan touch. The vibrant colors and enticing aroma will make this dish a centerpiece on any table.