French Style Sausage

I have had this recipe for a long time and am not sure where I got it. Probably from out of some magazine. Because it uses pork, chicken, and milk, it looks like a recipe for Boudin Blanc which is usually stuffed into casings. Adding eggs to sausages is a common practice in France and Germany.

French for “white pudding,” the Boudin Blanc is a part of traditional French cuisine, especially around Christmas time. This sausage is a combination of chicken and pork meats, boasting a unique addition of fresh milk and cognac, a spirit – similar to brandy – that has been warmed to bring out a full, robust flavor. Serve this delicacy in the traditional French way, with sauteed apples and mashed potatoes.

My recipe, which was copied onto a recipe card, does not say to stuff the sausage into casings. It simply says, "Pan fry or grill to serve." Some recipes for Boudin Blanc give this instructions: Stuff into 36 mm hog casings making 6” (15 cm) long links. Cook in water at 80° C (176° F) for 35 minutes. Cool in cold water, air dry to evaporate moisture and refrigerate. To serve, fry in butter or barbecue. These recipes do not cook the pork in half and half, rather they add it warm to the meat mixture.

The recipe card also has this note: "Other additions: cooked spinach, pistachios, chestnuts."

Cook for 15 minutes:
2 pounds ground pork
1 pint half and half
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tsp. cayenne pepper
1/2 tsp. sage
1/2 tsp. thyme
2 tsp. salt
black pepper
1 crushed bay leaf
allspice

Add and cook 10 minutes more:
2 cups shredded white bread

After cooled, add:
2 whipped eggs
1 pound ground cooked chicken