Boudin blanc de Rethel is the fine white pork sausage of the Ardennes town of Rethel, made with eggs, fresh milk and shallots and no breadcrumb, traditionally served at Christmas.
The story of Boudin blanc de Rethel
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.
How to make Boudin blanc de Rethel
Serves: Serves 4
Ingredients
- 4 boudins blancs de Rethel
- 30g butter
- 2 apples, cored and cut into wedges
- 1 tbsp sugar
- Mashed potato to serve
Method
- Prick the boudins lightly with a needle so they do not burst.
- Cook them gently in half the butter over a low heat for 15 minutes, turning, until golden all over.
- Meanwhile fry the apple wedges in the remaining butter with the sugar until caramelised.
- Serve the boudins with the apples and mashed potato.
Editor tip. Never cook boudin blanc over a high heat: the milk-based filling splits the skin if it boils inside.
The editor picks for Boudin blanc de Rethel in Reims are still in research. Meanwhile, see the Reims signature-dishes index or the Reims food guide.