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from Iowa on 11/14/2008
Comments about Boudin Noir - 16 Sausages:
I am originally from Burgundy, a small town called Cluny, where one of the butcher there has won the prize for best boudin noir in France for the past 6 or 7 years. I've never been able to find boudin in the US until IGourmet and this product is really good. It is a bit fattier that the one I am used to, but still very lean. The best way to prepare it: put it in a pan with a little butter and let it simmer for a while. I know it is only supposed to be warmed up, since it is already cooked, but I really like it when it gets "crusty". Not a great presentation, it doesn't look like a nice sausage anymore, but the best taste. Pair that with some tart apples, just cored and quartered, not peeled so that they hold their shape, that you simmer in a little bit of butter. put some onions in it if you want, and you have a great heart warming winter meal.
from New Jersey on 2/25/2007
Comments about Boudin Noir - 16 Sausages:
Fabulous, and pretty darn close to the products you find in France at the weekly markets!