Boudin Blanc de Rethel with Caramelized Apples

Ingredients

• 500g (1.1 lb) pork shoulder, finely ground 500g (1.1 lb) pork shoulder, finely ground
• 250g (0.55 lb) veal, finely ground 250g (0.55 lb) veal, finely ground
• 100g (3.5 oz) white bread, crust removed and soaked in milk 100g (3.5 oz) white bread, crust removed and soaked in milk
• 100ml (3.4 fl oz) milk 100ml (3.4 fl oz) milk
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 tablespoons butter 2 tablespoons butter
• 2 apples, peeled, cored, and sliced 2 apples, peeled, cored, and sliced
• 2 tablespoons sugar 2 tablespoons sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, veal, soaked bread (squeeze out excess milk), eggs, salt, white pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausages, approximately 10cm (4 inches) long and 2.5cm (1 inch) in diameter. Set aside.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the sliced apples and sprinkle them with sugar. Cook until the apples are caramelized and golden brown, stirring occasionally. Remove from heat and set aside.
4. 4.
   In a separate skillet, heat a small amount of oil over medium heat. Add the sausages and cook until browned on all sides, about 10 minutes.
5. 5.
   Serve the Boudin Blanc de Rethel hot, accompanied by the caramelized apples. Enjoy!

Treat your ingredients with care...

• Pork shoulder — Make sure to choose a lean cut of pork shoulder for the best texture and flavor.
• Veal — If veal is not available, you can substitute it with lean ground beef.
• White bread — Use a soft white bread for soaking, as it will help bind the sausage mixture together.

Tips & Tricks

• To achieve a smooth texture, pass the sausage mixture through a fine-mesh sieve before shaping.
• For a richer flavor, you can add a splash of white wine to the caramelized apples.
• Serve the Boudin Blanc de Rethel with a side of creamy mashed potatoes and a drizzle of gravy for a complete meal.
• If you prefer a spicier sausage, you can add a pinch of cayenne pepper to the mixture.
• Leftover Boudin Blanc de Rethel can be sliced and used in sandwiches or salads.

Serving advice

Serve the Boudin Blanc de Rethel hot, accompanied by a generous portion of caramelized apples. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the Boudin Blanc de Rethel on a platter, placing the caramelized apples alongside. Drizzle any remaining pan juices over the sausages for an appetizing presentation. Serve with a side of creamy mashed potatoes and a sprinkle of chopped herbs for a visually appealing dish.