Dish

Boudin blanc de Liège

Boudin blanc de Liège is a white sausage that is made with pork, milk, and eggs. The sausage is seasoned with salt, pepper, and nutmeg. The sausage is then cooked in water or broth until it is fully cooked. Boudin blanc de Liège is a delicacy that is often served during the holiday season. It is typically served with mashed potatoes and a vegetable such as green beans or carrots. The sausage has a mild flavor and a smooth texture.

European cuisine› Western European cuisine› Belgian cuisine

Sausage

Origins and history

Boudin blanc de Liège originated in the city of Liège in Belgium. It has been a traditional dish in the region for centuries. The sausage is often served during the holiday season and is a popular dish for Christmas and New Year's Eve.

Dietary considerations

Boudin blanc de Liège is not suitable for vegetarians or those who do not eat pork. It is also not suitable for those who are lactose intolerant.

Variations

There are many variations of Boudin blanc de Liège, but the traditional recipe calls for pork, milk, and eggs. Some variations may include different spices or herbs.

Presentation and garnishing

Boudin blanc de Liège is typically served on a plate with mashed potatoes and a vegetable. It can be garnished with parsley or chives.

Tips & Tricks

To ensure that the sausage is fully cooked, it should be cooked in water or broth until it reaches an internal temperature of 160°F. It is important to use fresh ingredients when making Boudin blanc de Liège to ensure the best flavor.