Truffle boudin blanc en brioche
$15.00
Tax included.
A delicate pork boudin blanc sausage enriched with aromatic black truffle, nestled inside buttery brioche. To prepare, pan fry gently in butter until golden brown on both sides. Serve with sauce gribiche, a classic French cold sauce made with egg, capers, cornichons and herbs, available in-store now.
Available as part of our Decade of Meatsmith celebration, from 27 Jan - 8 Feb.
Pork shoulder, back fat, pork jowl, milk, egg, egg white, flour, rich starch, salt, phosphate, ground black pepper, ground nutmeg, Cointreau, mushroom essence, ground white pepper, ground coriander, cayenne, mace, clove, t55 flour, salt, sugar, yeast, butter.
Best consumed in 2-3 days.
Each slice will be enough for one person, weighing approximately 160g.
Heat a 1 tbsp of butter over medium heat in a heavy based fry pan and pan fry until golden brown on both sides.
