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Recipe of Boudin Blanc
Boudin Blanc is a classic French sausage, known for its delicate flavor and smooth, creamy texture. Made with a blend of finely ground pork, veal, and aromatic spices, this dish is a French culinary delight. Serve it with a side of mashed potatoes and a drizzle of mustard for a true taste of France.
Recipe Summary
Preparation
45 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
In a small bowl, soak the white bread in milk until it becomes soft.
2
Step 2
In a skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until they become translucent.
3
Step 3
In a large mixing bowl, combine the ground pork, ground veal, soaked bread, sautéed onions and garlic, ground white pepper, ground nutmeg, and salt. Mix well.
4
Step 4
Beat the eggs and add them to the mixture. Continue to mix until everything is well combined and the mixture has a smooth texture.
5
Step 5
Rinse the pork casings thoroughly in cold water, then soak them in warm water for about 30 minutes to soften them.
6
Step 6
Carefully stuff the sausage mixture into the pork casings, forming sausages of your desired length.
7
Step 7
Heat vegetable oil in a skillet over medium heat. Add the sausages and cook until they are golden brown on all sides and cooked through about 15-20 minutes.
8
Step 8
Serve the Boudin Blanc hot with mashed potatoes and a drizzle of mustard. Enjoy your taste of France!
Tips for this recipe
Here are some useful tips to perfectly prepare Boudin Blanc and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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