Chancer Posted January 16, 2012 Share Posted January 16, 2012 I have taken a shine to these, not just because each time I go to Lidl they have short dated unsold stock at 30% off but I really like their taste.I am a little concerned however, the fact that they dont sell out should tell me something, maybe its because they are a new line, also the texture reminds me of a halal spicy beef sausage that I have just thrown away, it was delicious but the label gave away the fact that it was 20% turkey skin emulsion, - yuukk!! [:'(] Bernard Matthews eat your heart out etc.The label doesnt give much away, the ingredients seem OK, glucides, lypides etc all reasonable so are they noble or a cochonnerie?Also if they get the thumbs up would I like boudin noir? Link to comment Share on other sites More sharing options...
NormanH Posted January 16, 2012 Share Posted January 16, 2012 Can't help you on the health side, but the charcutier on our Saturday market makes boudins blancs aux truffes ..[:P]I also love boudin noir, but it is made with Pig's blood, (we call them blood sausage after all) so not everybody likes that idea. You can get them 'normal' or spicy antillaishttp://www.hertzmann.com/articles/2002/boudin/ Link to comment Share on other sites More sharing options...
Chancer Posted January 16, 2012 Author Share Posted January 16, 2012 No tye blood does not put me off at all, its just whether they are a kebab in disguise!The fact that they are sold as specialities and i think are viewed as noble makes me think they are OK but would like to be sure.Spicy antillais, Mmmm now you have got me going Norman, the only time I ever got my hands on one it turned out to be a bloke [:(] They should be labelled and then I would have seen the lack of the "e" terminaison [;-)] Link to comment Share on other sites More sharing options...
NormanH Posted January 16, 2012 Share Posted January 16, 2012 You do know that a 'boudin' also means a 'dog', but not of the canine variety ? [6] Link to comment Share on other sites More sharing options...
Gemonimo Posted January 16, 2012 Share Posted January 16, 2012 Boudin noir bought from a good butcher is fabulous - I always eat them with fried apples. I'd never buy them from a supermarket as they usually have additives and stuff (I was going to say preservatives) which in my humble opinion no longer makes them 'noble' As for boudin blanc, well, they've never appealed to me. They just look too anaemic. Link to comment Share on other sites More sharing options...
idun Posted January 16, 2012 Share Posted January 16, 2012 I like them too. Don't like black pudding though, of any sort. Link to comment Share on other sites More sharing options...
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