Boudin blanc is the king of French sausages. Boudin means “pudding,” and it has the smooth, elegant texture. It is fine-grained and voluptuous. The original XVII C. formula is descended from a Medieval French recipe, making it one of the oldest recipes in Europe. Boudin blanc is from the Northwestern town Rethel, near the border with Belgium, and is granted PGI status (Protected Geographical Indication). It is sometimes confused with, or compared to, Cajun boudin, an altogether different sausage containing rice, lots of spice, and made without the luxury of cream and butter.
Cook boudin blanc in a small amount of fat – olive oil, clarified butter, duck fat, lard, or, as I do for convenience, olive oil with a dab of butter - uncovered for 10 minutes each side on very low heat, in a cast iron skillet. Do not brown too darkly, as the skin become bitter. Do not cover the pan! – the sausages will burst.
Serve with Dijon mustard and parslied new potatoes, or sauerkraut, or both. I love to drink a cru Beaujolais – Morgon or Brouilly, a nice Chinon, a Friulian Schiava, or an Alsatin Pinot Noir, but any delicious, lighter-style red, slightly chilled, will do.
These boudin blanc contain pork, chicken, onions, cream, breadcrumbs, butter, salt and spices. They will keep a week in a cold refrigerator (below 40ºF), and up to two months frozen.