On the back the label listed the ingredients as: 46.7% pork meat, milk, pork fat, potato starch, onion, salt, whole eggs, 1% Vouvray (a local white wine), parsley, spices, antioxidant, natural pork intestine sausage skin. It also tells me that these sausages were made in Josselin, on the other side of Tours to Vouvray.
I chose to start these off by poaching, then popped them under the griller to give them a bit of colour. They turned out very well, and were very tasty.
Susan
12 comments:
Boudin blanc sausages are mostly a Christmastime food. I think they can also be made with veal or even rabbit — any white meat, which includes pork and poultry.
And by the way, the boudin blanc sausages can be really delicious.
Ken
I thought it was really delicious. I have never been convinced by the look of them, to tell the truth, but I was surprised by how meaty they tasted.
Philippe Goulet in Saint-Georges-sur-Cher makes very good boudin blanc and available throughout the year.
Jim: Thanks for the tip – I'll make sure to try them if we see them.
Ken: yes, I forgot veal. I've never seen rabbit ones, but I am not surprised to hear they are made. It hadn't dawned on me that boudin blanc were a Christmas thing.
I'll have two, please.
Walt - fat chance. Even I was only allowed one even though I tried using the "I'll sulk" approach.
Girls can be SO mean :¬(
Sorry, I just can't fancy one of these - they just look so ...insipid and ...rude. Also what part of the pig is in it?
Jean: seriously, they are delicious. These are not like andouille/ttes, that even a lot of French people won't touch. Simon forbade me from mentioning how rude they are, but since you have brought it up...the resemblance to a certain part of the male anatomy is even more pronounced once nice and warm from the poaching.
Okay, Susan, on your recommendation, I shall pluck up the courage to try one. But I will have to cook it at home because if I start giggling in a fancy restaurant....
Tiens, voilà du boudin ! is a line from an old song.
Boudin blanc are about the most inoffensive sausages you can imagine. Think saucisse de Francfort but white instead of pink.
Have you ever tried "rogons blancs", that is white kidneys. They are not kidneys at all, but, how should I say, the "assortment" that comes with the so-called boudin blanc according to Susan! The texture is very delicate and it is very sweet, delicious!
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