Boudin Blanc with Leeks and Mustard Sauce
To show off a full-bodied Chardonnay, Marcia Kiesel created this simple but luxurious dish. She begins with the classic French veal and pork sausage boudin blanc, often served with a black truffle–flecked cream sauce. In her riff on the dish, she replaces the pungent truffles with smooth Dijon and grainy mustards.
Slideshow: More Recipes With Sausage