Boudin Blanc is a delicious white sausage that is primarily bread-based. It is found in the charcutrie aisle of the French Supermarkets. I am a little scared of its counterpart: boudin noir. This is made of blood and I am not thrilled by that notion. So, I stick with boudin blanc!
Some tricks to cooking up boudin blanc are 1. take off the skins and 2. find a nice white wine to cook it in. I chose a wine from this region: Haute Savoie. If you leave the skins on the boudin will puff up. If you take them off then it cooks nicely and still gets a brown crust.
Set the oven to 210 degrees Celsius. Put your boudin in a baking dish and fill the bottom with white wine to cover the bottom 1/3 of the sausages. Cook for 10 minutes. After 10 minutes turn the sausages over to cook the other side and be sure that the entire boudin gets a dip in the wine. Cook for 10-15 more minutes.
If anyone has advice on what to serve boudin blanc with then please email me! Last night we ate it with an eggplant pistou (like a ratatouille) and wedge cut fries. I still haven't found the perfect side dishes for boudin blanc.
p.s. my toddler loves this stuff!
Some tricks to cooking up boudin blanc are 1. take off the skins and 2. find a nice white wine to cook it in. I chose a wine from this region: Haute Savoie. If you leave the skins on the boudin will puff up. If you take them off then it cooks nicely and still gets a brown crust.
Set the oven to 210 degrees Celsius. Put your boudin in a baking dish and fill the bottom with white wine to cover the bottom 1/3 of the sausages. Cook for 10 minutes. After 10 minutes turn the sausages over to cook the other side and be sure that the entire boudin gets a dip in the wine. Cook for 10-15 more minutes.
If anyone has advice on what to serve boudin blanc with then please email me! Last night we ate it with an eggplant pistou (like a ratatouille) and wedge cut fries. I still haven't found the perfect side dishes for boudin blanc.
p.s. my toddler loves this stuff!
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