Truffle Hazelnut Boudin Blanc, Apple and Potato Mash Recipe

White Sausage, Apple and Potato Mash

Boudin Blanc, Deux Pommes en Purée

Boudin blanc is a soft sausage, made with white meat (usually chicken or veal) enriched with pork or veal fat, cream, eggs, flour and mie de pain (the inside of a bread loaf), finely mixed and well seasoned.

It is traditionally a Christmas dish, but in Paris you can find it in charcuteries year round — to my greatest satisfaction, as it is one of my all-time favorite comfort foods. It has a very mild taste, a little sweet and a little peppery, and a soft texture underneath the thin casing, making it a sure kid pleaser.

The other day, while out food shopping, Maxence and I stepped into a small charcuterie on rue Lepic, in which we had never been before. It turned out to have a really appetizing selection of pâtés and sausages and traditional prepared dishes.

Among these, their Boudin Blanc Truffé aux Noisettes caught my eye, a variation on boudin blanc that included truffles and hazelnuts. Sunday lunch menu: check!

I prepared the boudin blanc with its typical buddies: mashed potatoes and mashed apples. The potatoes were cooked according to my recipe for Perfect Mashed Potatoes, except I used whipping cream in place of the milk because that’s what I had on hand. For the mashed apples, you’ll find the recipe (hardly a recipe, really) below. As for the sausages, they were simply seared in a skillet with a little butter: they are already cooked, so they only need a little reheating and coloring.

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Mashed Apples for White Sausage or Blood Pudding

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4 to 6.

Mashed Apples for White Sausage or Blood Pudding


  • 4 baking apples (I use reinette du Canada)
  • Fine sea salt


  1. Peel the apples and cut into thickish slices.
  2. Place in a medium skillet over gentle heat, add a pinch of salt, and cook for 15 minutes, stirring now and then, until soft and golden.
  3. Use the back of a wooden spoon to mash coarsely.
  4. Serve warm, to accompany white sausage or blood pudding.

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  • Jackie D

    Sounds delicious. There is nothing as delicious as a good sausage, and nothing as awful as a bad sausage. I like the mashed apples idea, too. Wheels are turning…

    If the food shops want to win your business, they should do full lines of hazelnut products!

  • clotilde

    Jackie – Mashed apples are really a breeze to make – provided you pick the right kind of apple – and they work really well as a condiment with any white meat…

    As for winning my business, you are quite the observer! To be really sure though, they’d have to come up with something that includes leeks and chestnuts too! :)

  • Deb

    I too adore sausages, they are a comfort food for me too, along with bacon and any kind of potato. My goal, has always been to one day make my own sausages (at least to try) and now that I have a house with a kitchen that has more room than I’ll ever know what to do with, I think it may be a cooking project that happens sooner rather than later.
    Your lunch looked and sounded amazing, something I wish I were eating right now!

  • Maman

    Sais-tu que chez Dubernet, il y a un boudin blanc au foie gras mousseux et parfumé absolument délicieux ? Ils sont . Mais, attention : vendus par 4 ! Si tu as l’occasion…

  • Jackie

    Actually Clotilde, I know of a very good sausage shop in Tunbridge Wells, Kent (called — funnily enough — The Sausage Shop). They use all organic, free-range meat and natural casings, no additives, and make very exotic sausages (Thai ones with pork, chillies, coriander, cardamom and curry leaves, for instance), even excellent vegetarian ones. Their sausages are wonderful…and they do a leek and cheese variety!

  • Mariko

    Those sausages remind me of bockwurst. My father always bought them when I was growing up. They are white sausages and rather peppery. We would eat them with soy sauce and rice! I bought some recently from the German food man who drives his truck down from the Bay Area every 6 weeks.

  • clotilde

    Deb – I’m sure you would make amazing sausages. I guess the biggest difficulty is in finding good-quality ingredients, but it’s probably a lot of fun!

    Maman – Merci pour la recommandation, la description est alléchante! Peut-être pour la prochaine fois que je viens dîner à la maison? ;)

    Jackie – Mmmh, leek and cheese, that’s promising! Sausages in France seem to come in rather conservative flavors, I haven’t really seen anything so unusual as a Thai or a vegetarian variety… Maybe I should open up a store, call it “La Boutique des Saucisses”, and make millions!

    Mariko – I never would have thought to pair boudin blanc with soy sauce and rice (it figures), but it sounds excellent! What else does that German guy sell?

  • Rusty

    I believe when you use Truffé, it should be added at the last of your cooking or just before the serving, as in the same use as Sesame Oil. If you cook the Truffé, just as Sesame, you will loose the aromatics. That is what gives you the flavors when serving.
    Bon Appétit

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