The Cumbrae Farms Boudin Noir is delicate and fragrant, you can prick the fragile skin and gently cook it over cast iron and some fat for 20 minutes.
I took CF's Boudin Noir out of the skin, so it just crumbled in the pan with the sauteed onions which was NOT a bad thing. Lightly browned the 'pudding' with some butter and olio, turning it and adding salt and pepper, then near the end finished with a scoop of top-quality Filsingers apple sauce. Ate this heavenly hash scooped over some toasted white breads between tart delicious gulps of Pink Rabbit Gamay-Vidal from the vintners in Waupoos, ON.
Will try Cumbrae's version sausage again with sauteed onion and apple slices, incorporating slices of potato first boiled in chicken stock then finished on the pan. Classic elements.
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