Boudin blanc is the king of French sausages. Boudin means “pudding,” and has a smooth, elegant, voluptuous texture. The original XVII C. formula is descended from a Medieval French recipe, making it one of the oldest sausages – and 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, and falsely 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 – clarified butter, duck fat, lard, or, as I do for convenience, grapeseed 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 turns bitter.  Do not cover the pan, as the sausages will burst open from the steam.

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 Alsatian Pinot Noir; any delicious, lighter-style red, slightly chilled, will do. 

OFB boudin blanc contain pork, chicken, onions, cream, breadcrumbs, butter, salt and spices, and are fully cooked. They will keep a week in a cold refrigerator (below 40º F), and freeze very well up to three months.   

©2015 christopher lee