SLOW | MED | FAST
Boudin Blanc with Leeks and Mustard Sauce
The French veal and pork sausage called boudin blanc, is often served with a black truffle-flecked cream, but in this dish the pungent truffles in the sauce are replaced with beer-friendly smooth Dijon and grainy mustards.
Go to recipe (1 of 10)
MARKETPLACE
Become a fan
Follow us