[Sca-cooks] white sausages

[Audrey Bergeron-Morin]

This is a question I've been asking myself for year. Normally "boudin" is
blood sausage. Why do they still call it "boudin", and not simply
"sausage", if there's no blood (as in boudin blanc)?

On Sat, 9 Feb 2019 at 19:14, 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 ****
> >
> >
> >
> >
> >
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>