Boudin Blanc

[GordonD]

I've got tons of recipes involving boudin noir, but I can't find a single one for all the boudin blanc cluttering up my freezer. I bought it on a trip to Montreal -- it was right next to the boudin noir and I figured what the heck.

The problem is, I haven't the first idea what to do with it. I can't even remember ever seeing it in a dish, unless Irish Breakfast counts.

So, what do I do? Substitute it for boudin noir in one of those recipes with the sauteed apples? Toss it into a risotto? Use it to flavor white beans? Wrap it in pie dough and throw it in the oven?

[heidih]

It is delicate so you want to have it on its own with accompaniments. I like the contrast of the delicate with a good mustard. Some like it sauteed or grilled, but I prefer heated in just under boiling water, hot mustard to dab on sparingly, potato salad, pickled beets, cheese toast- peasant food. But that is just me- no idea what is traditional.

[Bruschetta]

Is it cajun boudin blanc or French boudin blanc? If it's cajun boudin, I like to squeeze the innards out of the casing and put into triangles of puff pastry, and pop in the oven. I eat it with mustard, preferably Maille, and a couple cornichons.

[GordonD]

Is it cajun boudin blanc or French boudin blanc?

←

I'm not sure I'd know the difference, but given where I got it, I'm assuming French.

Edited October 8, 2007 by GordonD (log)

[Doodad]

Does it have seafood and rice in it or pork?

Look up boudin balls. That is how they cook it in LA.