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Turkey Boudins

A sausage made from cold cooked turkey, breadcrumbs, onions, egg yolks, cream or butter, and spices, simmered and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Boudins

Ingredients

Directions

Prepare the filling

  1. Mix the chopped turkey with soaked breadcrumbs and chopped onions.

  2. Pound the mixture in a mortar.

  3. Pass the mixture through a fine sieve.

  4. Return the mixture to the mortar.

  5. Pound it again with the egg yolks.

  6. Gradually add the cream or warmed butter while mixing.

  7. Season to taste with mace, nutmeg, and salt.

Fill and cook

  1. Fill sausage skins with the mixture.

  2. Tie the ends of the sausage skins.

  3. Simmer the boudins in hot water without boiling until cooked.

  4. Drain the boudins.

  5. Let them cool.

  6. Prick lightly with a fork.

  7. Wrap in buttered paper.

  8. Broil over a clear fire.

  9. Remove from paper.

  10. Serve on a hot dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Turkey + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Turkey + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together257 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold cooked turkey
Provides the main meat body and flavour of the sausage filling.
Breadcrumbs
Soaked in milk, they add moisture and a tender, binding texture to the filling.
Egg yolks
Bind the filling and add richness, helping it hold together when cooked.
Cream or butter
Adds moisture and fat, giving the filling a smooth, rich texture.

The step that matters

Simmer without boiling. Water at a gentle simmer cooks the filling through without bursting the skins or making the egg-bound mixture tough and separated. Boiling water can split the casings and toughen the proteins.

Swap the onion

How well each one fits the dish's main ingredients (turkey, milk, egg, cream, mace, nutmeg):

  1. Potatofits better
  2. Capsicumfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turkey, milk, egg, cream, mace, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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