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Cooking Boudin Noir

From David Lebovitz:

I took my wiener(s) home, heated some oil in a pan, and sliced my sausages up to cook them. Curiously, they’re a soft chocolate-brown color when you slice into them. But when sliced and pan-fried, which I think it the best way to cook them, they become pitch black as they crisp up. Boudin noir** is best paired with sautéed apples, and nothing else, really. Except maybe a little bit of courage


Did you know that you can buy Boudin Nour Sausages in US online? Here is the one from Le Becfin

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