After my gruesome adventure in Besançon with boudin noire, I kind of swore off boudin of any stripe or color. Blood sausages in congealed blood sauce? I am nearly in a swoon just recalling it.
But perhaps I was too hasty in writing off the whole genus boudin. The creamy white boudin blanc, for instance, deserves consideration. Made with milk, pork and no blood, these sausages are mild and have brought me back into the boudin fold.
Quick and fabulous boudin recipe
4 red apples, peeled, cored and cut up roughly
2 boudin blanc
a bit of minced shallot
Gently cook apples, thyme and shallots in butter until they are half way done. Add sausages and cook the rest of the way. The apples should be carmelized but still keep their shape, and the boudin should be lightly browned and cooked through. Add a tablespoon or so of honey at the end, cook for a further two or three minutes and eat. A nice glass of white wine will make it a victory celebration.