Alright, let’s talk about this “boudin blanc” thing. I ain’t no fancy chef, but I can tell you a thing or two about makin’ good food, you hear? This boudin blanc, it’s like a sausage, but not the kind you throw on the grill for a quick bite. It’s…fancier, I guess you could say.
Now, from what I gather, you gotta have some good meat. Pork shoulder, that’s what they say is good. And cream! Can you believe it? Cream in a sausage? Well, I guess that’s what makes it all smooth and whatnot. They also talk about “casings,” which is just a fancy word for the sausage skin, you know? Like them pig intestines we used to clean out back in the day. Lord, that was a job and a half!
- First, you need good meat, like pork shoulder
- Then, you need cream. Yep, the kind you put in your coffee.
- And don’t forget the casings!
Some folks, they put chicken in it too. Cooked chicken, mind you. And ham! All chopped up real small. Then there’s the bread. White bread, they say, with the crusts cut off. Soaked in milk, it seems. I reckon that’s to make it soft and mushy. Butter too. Everything’s better with butter, that’s for sure. Three tablespoons, they say. That sounds about right.
They talk about mixin’ it all up with “aromatics.” Now, I ain’t sure what all them fancy words mean, but I guess it’s just spices and stuff. You know, like salt and pepper. Maybe some onions and garlic, too. That’s what I’d put in, anyway. Gotta make it taste good, right?
This here boudin blanc, it’s a French thing, apparently. From some place called Normandy. They say it’s been around for ages. They make it special for Christmas, with all sorts of fancy stuff like truffles and mushrooms. Can you imagine? Truffles in a sausage! Well, I guess if you got the money, you can put whatever you want in it. But for me, good ol’ salt and pepper is just fine.
Now, they also got this other kind of boudin, called boudin noir. That one’s got blood in it. Blood sausage, they call it. Sounds kinda scary, don’t it? But I guess some folks like it. This boudin blanc, though, it’s the white one. No blood, thank the Lord.
Making this boudin blanc, it sounds like a whole lotta work. You gotta chop everything up real fine, mix it all together, stuff it in them casings, and then cook it just right. I ain’t got time for all that fussin’. But if you’re feelin’ fancy and you got a whole day to spare, you can give it a try. Me? I’d rather just fry up some bacon and eggs. That’s good enough for me.
But hey, if you wanna try this boudin blanc, go right ahead. Just make sure you use good ingredients and don’t skimp on the butter. And don’t forget the salt and pepper! That’s the most important part, if you ask me. Oh, and they say you can add some jalapenos if you like it spicy. Now that’s something I can get behind! A little kick never hurt nobody.
So, there you have it. That’s all I know about this boudin blanc. It’s a fancy sausage, made with pork and cream and all sorts of other stuff. It’s a lot of work to make, but I reckon it’s pretty tasty. If you’re lookin’ for a new recipe to try, this might be the one for you. Just don’t expect me to make it for ya! I’m too old for all that fussin’.
And remember, cooking ain’t about fancy words or complicated recipes. It’s about using good ingredients and making something that tastes good. So, don’t be afraid to experiment and try new things. And most importantly, have fun! That’s what cooking is all about, in my book anyway.
Now, if you’ll excuse me, I gotta go make myself a cup of coffee. All this talk about food has made me hungry. Maybe I’ll just fry up some of that bacon after all.
And don’t you be forgettin’ to clean up after yourselves! A messy kitchen is a sin, I tell ya. So get to work and make somethin’ delicious!
Tags: [boudin blanc, French sausage, sausage recipe, Normandy cuisine, pork shoulder, cream, casings, home cooking, Christmas meal]
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/easy-boudin-blanc-recipe-make-this-at-home-tonight/
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