Boudin Blanc Carcasse
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!
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.
Articles about this product
White pudding Carcasse with fregola, thyme and a tarragon creamHendrik's recipe for giving a white pudding just that extra... Read more
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