Boudin Blanc with Leeks and Mustard Sauce

Name: Boudin Blanc with Leeks and Mustard Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 2 teaspoons grainy mustard; 237 milliliters heavy cream; 2 larges leeks, white and tender green parts only, halved lengthwise; 710 milliliters chicken stock or low-sodium broth; 237 milliliters milk, warmed; 1 Tbsp chopped parsley; 8 white veal-and-pork sausages such as boudin blanc or bockwurst, halved lengthwise; 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter, at room temperature; 1 Tbsp vegetable oil; 907 grams white potatoes, peeled and cut into 2-inch chunks

Need a gluten free main course? Boudin Blanc with Leeks and Mustard Sauce could be a super recipe to try. This recipe serves 4. One serving contains 1175 calories, 48g of protein, and 92g of fat. Head to the store and pick up vegetable oil, potatoes, veal-and-pork sausages such as boudin blanc, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

In a large skillet, bring the chicken stock to a boil.

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Chicken Stock

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Frying Pan

Add the leeks and a pinch each of salt and pepper. Cover partially and simmer over low heat, carefully turning the leeks once, until tender, about 10 minutes. Using a slotted spoon, transfer the leeks to a plate.

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Salt And Pepper

Leek

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Slotted Spoon

Pour the stock into a large glass measuring cup.

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Stock

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Measuring Cup

In a large saucepan, cover the potatoes with water.

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Potato

Water

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Sauce Pan

Add a large pinch of salt and bring to a boil over moderately high heat until tender, about 12 minutes.

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Salt

Pour off the water. Set the saucepan over the hot burner and shake the potatoes for 1 minute to dry them out. Pass the potatoes through a ricer into a medium saucepan. Gently stir in the butter, then stir in the milk. Season the potatoes with salt and pepper and cover.

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Salt And Pepper

Potato

Butter

Shake

Water

Milk

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Sauce Pan

Potato Ricer

In the large skillet, heat the oil until shimmering.

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Cooking Oil

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Frying Pan

Add the sausages and cook over high heat until lightly browned, about 1 minute per side.

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Sausage

Pour in the reserved leek cooking broth, cover and simmer over moderately low heat for 5 minutes.

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Broth

Leek

Transfer the sausages to a warmed platter and cover with foil.

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Sausage

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Aluminum Foil

Boil the broth in the skillet over high heat until reduced to 2 cups, about 3 minutes.

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Broth

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Frying Pan

Add the cream and boil until reduced by one-third, about 10 minutes. Stir in both mustards and season with salt and pepper.

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Salt And Pepper

Cream

Add the leeks to the sauce and simmer over low heat until heated through.

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Leek

Sauce

Rewarm the potatoes, still covered, over moderately high heat, stirring once. Spoon the potatoes onto plates and set the sausages and leeks next to them. Spoon the mustard sauce over the leeks and potatoes, sprinkle with the parsley and serve.

Ingredients you will need

Potato

Sausage

Mustard