Boudin Blanc with caramelized apples

Another traditional French Christmas dish is the "boudin blanc". A far cousin of the British and Irish white puddings, the French boudin blanc is mainly made of veal, chicken, rabbit or pork meat, eggs, milk, cream, flour and flavoured with mushrooms, morels, Champagne or Chablis, etc. It is only available during the Christmas season. This tradition comes from the middle ages when, in France, people were used to eat a milk based porridge just after midnight mass to warm themselves up. Butchers of the time imagined to put this porridge into a membrane made of pig intestines and bulk it with minced meat and thickened with eggs.

This is a recipe that can make a nice starter for 4 people:

  • 2 boudins blancs (of your choice of flavour)
  • 2 Grannysmith apples, peeped, cored and quatered
  • 1 table spoon of brown sugar
  • 1 teaspoon of water
First of all, prick the sausage on all its lenght. Heat up a non-stick frying pan and pan fry your boudin for 4 minutes on all the sides until they reach a nice golden brown colour. Turn down the heat and allow to cook for another 10 minutes. Set them aside in a warm oven.
In the same pan, pan fry your apples for 5 minutes. Add the sugar and the water and caramelize them.
Serve 1/2 a boudin blanc per person garnished with few pieces of caramelized apples.

Where to buy boudin blanc:
- Boudin blanc with morels
- Boudin blanc all types
- Boudin blanc a l'oignon delivers worldwide

Suitable for pregnant women, nut free.