The sausages
It would have been invented by Aphrodite, who is not the goddess that everyone knows, but a Greek cook of Antiquity. In the Middle Ages, it was a popular dish eaten in taverns. Today, there are many variations even if the basic recipe has evolved very little. Each region has created its specialty.
The sausage was traditionally eaten when the pig was killed. We organized a “boudin meal” the next day. It was therefore relatively rare to find them. Today, it is consumed all year round.
A blood sausage is blood, pork fat and onion. The blood comes exclusively from the pig. The mixture is then wrapped in a pork or beef casing.
Each sausage is different, each artisan seasons it in his own way. It is appreciated for its aroma and its softness.
For the white pudding, the story begins in the Middle Ages. There was a tradition of starting Christmas Eve with milk porridge served hot. The ancestor of the white pudding was born.
The first recipe for white pudding dates from the 17th century. It was basically a porridge that a cook had the idea of placing in a hose to facilitate its consumption. It is also said that blood sausage was invented by monks to eat a sausage-like product on Fridays when they could not eat meat.
White pudding is a very light paste made from white meat, lean pork, poultry or veal. You can add cream, eggs or milk. Everything is wrapped in a pork casing. For seasoning, the pudding can be flavored with carrots, onions, thyme, parsley, cloves, truffles and even more surprisingly vanilla, orange blossom or cinnamon.
Sainte-Maure-de-Touraine ash AOP raw milk 250g
Price
€19.96
