How To Make Boudin Blanc with Leeks and Mustard Sauce
Bouldin blanc is given a twist as it’s drizzled with smooth leeks and mustard sauce and paired with tasty mashed potatoes for a filling French dish.
Serves:
Ingredients
- 3cupschicken stock,or low sodium broth
- 2large leeks,white and tender green parts only, halved lengthwise
- salt and freshly ground pepper,to taste
- 2lbswhite potatoes,peeled and cut into 2-inch chunks
- 1tbspunsalted butter,at room temperature
- 1cupmilk
- 1tbspvegetable oil
- 8white veal and pork sausages,such as boudin blanc or bockwurst
- 1cupheavy cream
- 2tspgrainy mustard
- 1tspdijon mustard
- 1tbspparsley,chopped
Instructions
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In a large skillet, bring the chicken stock to a boil. Add the leeks and a pinch each of salt and pepper. Cover partially and simmer over low heat, carefully turning the leeks once, for about 10 minutes until tender.
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Using a slotted spoon, transfer the leeks to a plate. Pour the stock into a large glass measuring cup.
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In a large saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil over moderately high heat for about 12 minutes until tender. Pour off the water.
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Set the saucepan over the hot burner and shake the potatoes for 1 minute to dry them out.
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Pass the potatoes through a ricer into a medium saucepan. Gently stir in the butter, then stir in the milk. Season the potatoes with salt and pepper and cover.
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In the large skillet, heat the oil until shimmering. Add the sausages and cook over high heat for about 1 minute per side until lightly browned. Pour in the reserved leek cooking broth, cover, and simmer over moderately low heat for 5 minutes.
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Transfer the sausages to a warmed platter and cover with foil.
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Boil the broth in the skillet over high heat for about 3 minutes until reduced to 2 cups. Add the cream and boil for about 10 minutes until reduced by ⅓.
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Stir in both mustards and season with salt and pepper. Add the leeks to the sauce and simmer over low heat until heated through.
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Rewarm the potatoes, still covered, over moderately high heat, stirring once. Spoon the potatoes onto plates and set the sausages and leeks next to them.
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Spoon the mustard sauce over the leeks and potatoes, sprinkle with the parsley and serve. Enjoy!
Nutrition
- Calories: 889.47kcal
- Fat: 48.50g
- Saturated Fat: 23.92g
- Trans Fat: 0.14g
- Monounsaturated Fat: 17.11g
- Polyunsaturated Fat: 3.36g
- Carbohydrates: 56.30g
- Fiber: 7.25g
- Sugar: 12.42g
- Protein: 56.66g
- Cholesterol: 286.62mg
- Sodium: 1916.05mg
- Calcium: 216.52mg
- Potassium: 2096.59mg
- Iron: 5.01mg
- Vitamin A: 349.71µg
- Vitamin C: 29.31mg
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