This Recipe includes
Main ingredients:
| Boudin blanc sausages |
| Butter |
| Water |
| Salt and pepper |
Why we love it
Boudin Blanc sausages are a French delicacy that have been enjoyed for centuries. It was traditionally eaten at Christmas, before the big meal, mix of made of cream, breadcrumbs, fat, starch, and boiled pork or chicken.
During the Middle ages, the meat was just served a bowl before some creative chef decided to put it into a sausage casing. And from there a legend was born.
Known as the “white sausage”, it became especially popular in the city of Lyon, which has a rich culinary tradition. Soon it became popular all over France, and now around world.
Like its cousin, the boudin noir (which includes dried pork blood), it became a staple during tough times like war and famines in France, when meat was at a shortage and people had to make do.
Today, boudin blanc sausages are enjoyed all over the world and are a staple of traditional French cuisine. Now some people do try to make their own boudin blancs, but most French people just buy them already prepared at their local boucherie (butchers) or grocery store.
It can be a delicate dish to cook, since overcooking it makes the casing come off, but rest assured it is still delicious. I’ve included three different ways to cook them, on the pan-frying on the stovetop, boiling, or in the oven.
For golden brown boudin blancs I recommend pan-frying or in the oven, but boiling works really well too.
What to serve with it?
Boudin blanc sausages go very well with any type of potato dish, but my favorite is these lyonnaise potatoes.
For starters, consider this tomato bruschetta or these scallops in pesto.
What drinks to serve with it?
For drinks, this boudin blanc sausages goes quite well with a white wine like a Sancerre from the Loire Valley.
Another option is a young red wine like Beaujolais. You can read more about French wines here.
Can you prepare it in advance?
Boudin Blanc keeps quite well in the fridge, if you want to prepare it in advance. Let it cool, and then place in an airtight glass container in the fridge, so that the sausages don’t dry out.
Similar recipes
French White sausages (Boudin blanc)
A French white sausage (boudin blanc) that is quick and easy to make.
Ingredients
- 3-4 boudin blanc sausages
- 2 tablespoons of butter
- 2-4 tablespoons of water
- pinch of salt and pepper to taste
Instructions
Pan-seared on stovetop
- In a large sauce pan, melt the butter at low temperature on stove top.
- Add the boudin blanc white sausages to the pan and cook at low temperature for 6-8 minutes, adding a couple of tablespoons water if it looks like it is starting to burn.
- Take off the stove and serve while warm.
Boiling in a pot
- In a large pot, heat the water to a simmer.
- Add the boudin blanc white sausages for about 5 minutes in simmering water.
- Drain the water and place the sausages on a plate.
- (Optional) Cut the boudin blanc sausages into pieces and cook them on the stove for 2 minutes until golden.
- Serve while warm.
In the oven
- Preheat the oven to 360°F (180°C)
- Place the boudin blanc white sausages in a large baking tray and with a fork, pierce the casing of each sausage in a couple of places.
- Cook for about 15-17 minutes, or until the sausages are golden brown.
- Serve while warm.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 836mgCarbohydrates: 16gFiber: 0gSugar: 1gProtein: 17g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other pork recipes
- Oven baked boneless pork chops
- Pork chops in garlic mushroom sauce
- French Pork loin roast (with mustard)
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !
