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6
Medium
By Richard Whittington and Martin Webb
Published 1995
One item that sits as happily in a grand restaurant as in a Café or brasserie is boudin blanc, the delicate creamy sausage of chicken mousse and pork that you can dress up or down as fancy and ambience dictate. It is expensive to buy and time-consuming rather than difficult to make. For some reason the idea of home-made sausages still strikes people as rather adventurous. Natural hog casings can be bought from your butcher, dried and salted in tins. All you have to do is rinse them and soak