Well, let me tell ya ’bout this here boudin blanc thing. It ain’t like no sausage I ever seen before, not like the ones we make back home, that’s for sure.
First off, they call it French. Fancy, huh? I heard some folks say it’s made with pork, cream, and spices. Pork, I get. We raise pigs all the time. But cream? That’s somethin’ the city folks use, I reckon. We just use good ol’ fatback and such.
Now, this boudin blanc, it’s white. Not like them blood sausages, the black ones. This one’s pure white, like a ghost or somethin’. They say it’s got no blood in it, which is fine by me. Never did like the taste of blood much.
- They say it’s got meat, eggs, starch, spices and milk or cream. Sounds like a whole lotta stuff mixed together, if you ask me.
- And the meat? Well, it could be pork, or pork and veal, or even chicken. Chicken? In a sausage? That’s new. We always use pork, and that’s it.
- They also put onions in it, and breadcrumbs, butter, salt and spices. Sounds like they throw everything but the kitchen sink in there!
But I gotta say, this here boudin blanc, it’s mighty tasty. It’s moist and soft, not like them dry sausages you get sometimes. And the flavor, oh boy, it’s somethin’ else. It’s kinda mild, not too spicy, but it’s got a richness to it, a creaminess, I guess from that cream they put in it.
I heard tell you can keep it in the fridge for a whole week. A whole week! That’s a long time for sausage. Back home, we eat it fresh, or we smoke it good so it lasts longer. But a week in the fridge? Must be all that fancy stuff they put in it.
So, if you ever get a chance to try this boudin blanc, don’t be shy. It might sound a little strange, what with the cream and all, but it’s good eatin’, I tell ya. It’s a taste of somethin’ different, somethin’ fancy, but still hearty and fillin’ like a good sausage should be. Just don’t tell nobody I said it was fancy, or they’ll be thinkin’ I’ve gone soft on ’em.
And you know, learnin’ how to make this stuff, that’s a whole ‘nother story. They got recipes and all, but I reckon it’s like makin’ anything else good. You gotta use good ingredients, and you gotta put your heart into it. And maybe a little bit of that cream, if you can find some.
This French sausage recipe ain’t somethin’ we’re used to, but let me tell ya, it’s worth a try. It’s different, but different ain’t always bad, you know? Sometimes different is just what you need to spice things up a bit. And this here boudin blanc, it’s got enough spice and flavor to keep things interesting, that’s for sure.
So, next time you’re at the store, look for that white sausage, the one they call boudin blanc. Give it a try. You might just find yourself a new favorite. And if you don’t like it, well, more for me, I say.
One last thing, remember to keep it cold. Below 40 degrees, they say. Don’t want it goin’ bad on ya, now. That’d be a waste of a good sausage, and nobody wants that.
Tags: [boudin blanc, French sausage, sausage recipe, pork sausage, white sausage, French cuisine, cooking, meat]