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White pudding with marjoram

Boudin blanc is a speciality of Liège and is made from minced white meat that is seasoned with spices (with marjoram from Liège) then inserted into a sausage skin before cooking in water. It can be eaten cold or hot and sometimes pan-fried or grilled on a barbecue.

Black pudding

Indeed, the Liege black pudding is not "just" a white pudding... One particularity distinguishes it from other blood sausages: the one from Liège is made with marjoram, an aromatic plant that grows on the Coteaux de la Citadelle, a natural site located in the heart of Liège, and it is recognizable by its straight shape and not curved.

It is eaten cold or hot, sometimes cooked in a pan or on the barbecue. But there are many other varieties of blood sausages, for example the white sausage with lacquemants, apples and speculoos.

So where can you eat the best boudin blanc in Liège?

Did you know there is a contest for the best boudins in Liège? It’s called Boudinwall and is organised by the Mangons Guild. The last gold medal was in 2019, and was awarded to Philippe Evrard from the Mosane Butcher in Liège located on rue Wagner 17, in Boncelles.

Check out the other people who won awards in each category on this link:

https://mangons.be/resultats2019.html

Benoît Simonis, a professional butcher, explains to us how to make Liège boudin blanc and why it’s special in this video…

The recipe for white pudding with marjoram

Ingredients for 2 boudins:

350 g of lean pork meat
150 g of fresh, fatty bacon
100 g of breadcrumbs
1 shallot
1 egg
Marjoram
Thyme
Parsley
Salt and pepper

To make the cooking broth:

1 onion
1 carrot
Parsley

Preparation:

Soak the breadcrumbs in milk and cream, until soggy.
Brown the finely chopped shallot in a frying pan.
Mince the pork meat and bacon.
Add salt, pepper, thyme, marjoram, parsley, 1 egg and the soggy breadcrumbs.
Knead it all together to form a sort of homogenous mixture and add a little milk if necessary.
Delicately pack the mixture into a casing.
Tie up the two ends and poke a few holes in the boudin before cooking.

Make the broth:

Cook the carrot, an onion, and a little parsley in water. As soon it boils, lower the heat and cook the boudins for 20 minutes in simmering, but not boiling water (to avoid the casings from exploding).
Let cool in the cooking broth.
Place the boudins under cold water and let them hang.

Le boudin blanc de Liège - la confection

Benoît Simonis, artisan boucher, nous explique la confection du boudin blanc de Liège et sa particularité…