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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- 4 baking apples (I use reinette du Canada)
- Fine sea salt
- Peel the apples and cut into thickish slices.
- 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.
- Use the back of a wooden spoon to mash coarsely.
- Serve warm, to accompany white sausage or blood pudding.