Boudin Blanc Carcasse

Boudin Blanc Carcasse

Small - 420g
€12,25
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Boudin Blanc Carcasse

Boudin Blanc Carcasse

€12,25
Size

Hendrik's very own take on boudin blanc

Made from poultry and pig’s brawn, seasoned with apple, leek and fresh herbs. This boudin blanc is exceptionally airy thanks to the special way in which we prepare it. It is also entirely gluten-free.

A delicious appetiser!

Weight

0.420 kg

Origin & Landscape
The Animal
The Process
Why this matters
Ingredients

Chicken meat (29%), pork fat (27%), pork (13%), water, apple, MILK, whole Egg, parsley, onion, salt, leeks, vinegar, tarragon vinegar, nutmeg, carrots, CREAM,, stabiliser (E407, E451), preservative (E250, E202), CELERY, turnips, cauliflower, beans, yeast extract, flavouring, sugar, vegetable powders, (onion, leek), dextrose, vegetable oil, acidifier (E330, E331), colouring (E100), natural flavouring , thyme, bay leaf, pepper, mace, cardamom, antioxidant (E300, E301), glucose fructose syrup, emulsifier (E450), pepper, ginger, cardamom, pili pili, MUSTARD, hydrolysed protein, flavour enhancers (E621), garlic, maltodextrin, gelling agent (E414), sunflower oil, rosemary extract, spices, herbs, spice extract (CELERY)

Nutritional value

Per 100g:

Energy 1248 kJ / 302 kcal
Fats 28,0 g
Of which saturated 12,4 g
Carbohydrates 2,5 g
Of which sugars 2,2 g
Proteins 9,9 g
Salt 1,59 g
Allergens
  • Milk
  • Egg
  • Mustard
  • Celery
Preparation & use

Tip for the bbq:

Cut the white sausage into 1cm slices and fry them until crispy. As an extra touch, you can sprinkle some zest of lime over it just before serving.

Storage advice
White pudding Carcasse with fregola, thyme and a tarragon cream view recipe: white pudding carcasse with fregola, thyme and a tarragon cream go to recipe: white pudding carcasse with fregola, thyme and a tarragon cream →