Boudin Blanc (3 x 120g Sausages)

We make this Boudin Blanc in the classical way. Using fully free range pork we take lean leg meat and firm back fat, combine it with milk infused with onion, leek, celery and emulsify with egg whites. Finally we fill into hog casings and then poach and chill. Its quite a  technical process that requires great attention to detail but the result is a light almost moussy sausage with a very refined and charaterful flavour. Classically served with pomme puree with a mustard sauce but its also great gently grilled with lentils.