Entree: France – Loire Valley – Boudin Blanc de Rethel (Fine, pale pork-and-milk sausage from Rethel traditionally gently pan-seared and served with a creamy pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 boudin blanc de Rethel sausages, approx 4 oz (115 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or sunflower)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 g) Dijon mustard
- 2 medium apples, peeled, cored, and sliced
- 1 tbsp (15 g) unsalted butter (for apples)
- Salt and white pepper to taste
- Chopped flat-leaf parsley for garnish

Instructions

1. In a large skillet over medium heat, add 1 tbsp (15 g) butter and 1 tbsp (15 ml) oil. When the fat is hot, add the boudin blanc and brown gently on all sides, about 3–4 minutes per side. Remove sausages and keep warm.
2. In the same skillet, add 1 tbsp (15 g) butter for the apples. Add the sliced apples and cook until slightly caramelized and tender, about 4 minutes. Remove and keep warm with the sausages.
3. Add the chopped onion to the skillet and cook over medium heat until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds more.
4. Deglaze the pan with the white wine, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Add the chicken stock and simmer briefly.
5. Stir in the heavy cream and Dijon mustard, simmer until the sauce thickens slightly, about 3–4 minutes. Season with salt and white pepper to taste.
6. Return the sausages and apples to the skillet and warm through in the sauce for 2–3 minutes. Sprinkle with chopped parsley and serve hot.