Boudin blanc de Rethel
Photo: Emmanuel Boutet · CC BY-SA 3.0

History

Local history credits Jacques-Augustin-Henri Chamarande, a royal officer hiding in Rethel after Richelieu banned duelling in 1626, with opening a charcuterie and making a white sausage of pork alone. The recipe settled in the 19th century, and the sausage was long served at the tables of the well-off; it was the only boudin blanc on Alain Bourguignon's interwar map of French specialities. It has held a PGI since 2001 and is traditionally served at Christmas, and Rethel holds a Foire au Boudin Blanc on the last Sunday of April.

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Common allergens: Milk, Eggs

Make it at home

Yield Serves 4Hands-on 10 minTotal 30 minDifficulty Easy

Ingredients

  • 4 boudins blancs de Rethel
  • 30g butter
  • 2 apples, cored and cut into wedges
  • 1 tbsp sugar
  • Mashed potato to serve

Method

  1. Prick the boudins lightly with a needle so they do not burst.
  2. Cook them gently in half the butter over a low heat for 15 minutes, turning, until golden all over.
  3. Meanwhile fry the apple wedges in the remaining butter with the sugar until caramelised.
  4. Serve the boudins with the apples and mashed potato.

Tip from the editors. Never cook boudin blanc over a high heat: the milk-based filling splits the skin if it boils inside.

Where to eat boudin blanc de rethel

Boudin blanc de Rethel in Reims

Featured by TableJourney as a signature dish of Reims. See where to eat Boudin blanc de Rethel in Reims or the Reims signature dishes guide.

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