Ingredients with Measurements:
- 4 Boudin Blanc de Rethel sausages
- 2 leeks, white and light green parts only, sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Whisk
Step-by-step instructions:
1. In a large skillet, heat the butter and olive oil over medium heat.
2. Add the sliced leeks and sauté for 5-7 minutes, until they are soft and translucent.
3. Remove the leeks from the skillet and set aside.
4. In the same skillet, add the Boudin Blanc de Rethel sausages and cook for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
5. Remove the sausages from the skillet and set aside.
6. In a small bowl, whisk together the flour and a few tablespoons of the chicken broth until smooth.
7. Add the white wine and remaining chicken broth to the skillet and bring to a boil.
8. Reduce the heat to low and whisk in the flour mixture.
9. Cook the sauce for 5-7 minutes, until it thickens.
10. Season the sauce with salt and pepper to taste.
11. Return the leeks to the skillet and stir to combine with the sauce.
12. Serve the Boudin Blanc de Rethel sausages on top of the leeks and sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Boudin Blanc de Rethel sausages can be substituted with any other type of sausage.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped garlic to the leeks for extra flavor.
- Substitute the leeks with sliced onions or shallots.
- Add chopped fresh herbs, such as parsley or thyme, to the sauce.
Tips and tricks:
- Use tongs to turn the sausages in the skillet to prevent them from breaking.
- Whisk the flour mixture well to prevent lumps in the sauce.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in a skillet over low heat until heated through.
Presentation ideas:
- Serve on a platter with the sausages on top of the leeks and sauce.
- Garnish with chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- If the sausages are not cooked through, continue cooking for a few more minutes.
Food safety advice:
- Cook sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Boudin Blanc de Rethel is a traditional French sausage made with pork, milk, and eggs.
Flavor profiles:
- Savory, creamy, and slightly sweet.
Serving suggestions:
- Serve as a main course for dinner.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Creamy, Savory, Herbal, Rich, Earthy, Tangy, Aromatic