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Truffle Hazelnut Boudin Blanc, Apple and Potato Mash Recipe

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

Ingredients

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

Instructions

  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.
https://cnz.to/uncategorized/truffle-hazelnut-boudin-blanc-two-mashes-recipe/

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