Prepared from white meat, white pudding, as we know it today, was born in the 17th century. Previously, there was the basic preparation of this charcuterie but no one had thought of putting it in a casing in order to make it more presentable for the Christmas holidays. A gastronomic habit that later became a true French tradition. White pudding is made with white meat (pork, poultry or veal), fat, milk, eggs, cream, breadcrumbs (or flour), spices and condiments.
White pudding can be cooked in the oven or in the pan. In the latter case, it is recommended to prick the white socks with a fork so that the skin does not burst. They cook in 15 minutes over medium heat. Remember to return them regularly so that they brown well everywhere.
As an accompaniment, white pudding goes well with lightly stewed apples, sautéed potatoes, a pan-fried mushrooms or celeriac puree.
Sold in a pack of 2 sausages