BOUDIN BLANC AU CHAMPAGNE
The Product
A delicate French white pudding sausage made from finely minced pork (often with a touch of milk, cream, and egg-white for softness), gently seasoned, then enriched with Champagne for a subtle fruity, aromatic lift. It is typically pre-cooked and finished by gentle poaching or a light pan-sear to keep the texture silky and tender.
Origin & Terroir
Boudin blanc is a classic of French festive charcuterie, strongly associated with winter celebrations and the culinary traditions of Champagne and the North-East, where refined cooked sausages are part of holiday tables. The "au Champagne" version highlights regional pride in the Champagne winegrowing area, linking butcher craftsmanship with one of France's most iconic terroirs.
How to Enjoy
Warm gently—poach in barely simmering water, or pan-sear slowly in butter until just golden. Serve with apples (purée, compote, or sautéed), a creamy sauce, or truffled mashed potatoes. Pair naturally with Champagne, a dry sparkling wine, or a lightly oaked white.
Did You Know?
Boudin blanc is prized for its "velouté" texture: overheating can make it burst or dry out, so French chefs cook it very gently—low heat is the key to keeping it perfectly smooth.