Here in France, the land of elaborate holiday meals, I used to put myself out making complicated dishes for my family’s traditional Christmas Eve dinner. Over the past few years, however, we have adopted “boudin blanc”, a plump white sausauge filled with ground chicken, veal or pork mixed with egg, milk and soft bread crumbs. It is generally available in some shape or form all year round, but I make a point of buying it only for the holidays.
Traditionally, boudin blanc is a starter, and it can even be considered a side dish, but for us it is the star of the Christmas Eve meal. I cook the sausages simply, wrapping them individually in aluminum foil and sticking them in a hot oven for 20 minutes. With steamed red potatoes and sautéed apples on the side, they make a quick and festive holiday meal for a small group.
Oh yes, this is a wine blog, so you must be dying to know what you would drink this French holiday treat if you were spending Christmas with me in
We usually opt for the latter. Wouldn’t you?