Boudin blanc from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

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Notes about this recipe

  • okcook on February 18, 2012

    These are fantastic. I use our sous vide device to cook....a dream. T. Keller's Bouchon has a wonderful recipe for these with prunes and mashed potatoes....heaven....we made our's with home dried plums.

  • Thredbende on August 12, 2011

    Oh this is the sausage of dreams! I make this with reconstituted skim milk instead of whole milk and turkey breast from inexpensive Thanksgiving turkeys. Be VERY vigilant about keeping the poaching water under 200 degrees or your sausages will split. They are good anyhow, but look tacky. I serve these sausages baked in aluminum foil with butter, and slices of raw onion and potato, per instructions from my Parisian neighbor. After about 20 minutes of so, your house will be filled with the perfume of heaven from the butter, onion, spices and mild meats!

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