[Sca-cooks] white sausages

[Stefan li Rous]

That doesn't quite answer the question. Okay, so boudin  white. But what is a boudin, precisely?

Does "boudin" mean sausage? Or is it a type of sausage?

Stefan

> On Feb 9, 2019, at 6:14 PM, Susan Lin <susanrlin at gmail.com> wrote:
> 
> I believe it is like a boudin blanc.
> 
> On Sat, Feb 9, 2019 at 1:46 PM Stefan li Rous <stefanlirous at gmail.com>
> wrote:
> 
>> I've collected a fair amount of info in the Florilegium on sausages, but
>> what is a "white" sausage? I assume this isn't a reference to the white
>> mold found on the outside of some sausages.
>> 
>> Stefan
>> 
>>> On Feb 8, 2019, at 11:31 AM, The Eloquent Page <books at TheEloquentPage.com>
>> wrote:
>>> 
>>> I have tried to make white sausages in the past with limited success.
>> Perhaps fish sausages will be more successful.
>>> 
>>> I've also thought about making the fish into "meatballs" and endoring
>> them.
>>> 
>>> Gratefully, Katherine

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****