Menu Osechic (part 2) : le boudin blanc de Noël

This is a special boudin sausage. Not your average white sausage. Look at that texture ! It’s the softest sausage on earth !

When we say boudin in France, we are usually talking about the black sausage made of pork blood, “black pudding” in English ? When it’s not black, we precise boudin blanc, white boudin. This treat is prepared and served in the Christmas (Noël) season. It used to served on the holy day, but now there are many other dishes… If you are in France in that period and you haven’t yet had any, you must try boudin blanc from a good boucher-charcutier.

Most times, it’s made of pork. The luxury version contains bits of truffe, truffle mushroom.

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Today is a home-made version with chicken white flesh, milk, egg… delicately flavored. And as we had no truffles, we put bits of shiitake mushroom. The boudin is cooked in hot water, just after making it.

The texture is a sort of mousse, totally soft and melty.

Later, it was reheated in a sauce made of cream and yuzu juice.

Served with princess apples, panfried.

Full Menu Osechic