Boudin blanc

boudin blanc

What it is

The Rethel version is said to date from 1626, when an officer of the king hiding in the Ardennes from Richelieu opened a charcuterie to make a living. It has held an IGP since 2001 and is one of the very few boudins blancs made with no starch and no breadcrumb at all — meat, fresh milk, whole eggs.

In the kitchen

It is already cooked; you are only warming it. Poach it or pan it in butter below 80 °C, turning gently — above that the milk-and-egg bind breaks and the sausage splits and weeps.

Goes with

Apple Butter Cream Black truffle Onion Calvados

Same species

Andouillette Natural casings Caul fat Chorizo Ciauscolo Suckling pig

Also used with

Bavarian sweet mustard

In season alongside

Pauillac lamb Kid goat Goose foie gras Poularde Shaggy ink cap Largehead hairtail (tachiuo)

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