Boudin blanc
Meat
Top 10 pairings
Boudin blanc is a fine, pale "white pudding" sausage built from lean white meat — classically pork, veal or chicken — bound with milk, eggs, fat and panade rather than blood. Soft, delicate and mild, it is the fair-skinned cousin of the dark boudin noir, eaten gently warmed rather than seared hard.
Picking a good onedrag
Cold, ivory-pale, clean-smellingSticky or slimy, sour, grey
In date, kept coldEveryday bestGentle warming is the point of this sausage, but if you are pregnant, 65 or older, or immunocompromised, take it to steaming hot, 74 C / 165 F: Listeria.
The pack and its labelCold and sealed, the date a few days off
Colour of the linkPale and even, the ends a shade duller
Casing and surfaceCool and just moist, plump, the casing whole
Smell, once openedMild and clean, almost nothing to smell