The Cure - August 2014

Welcome to the August 2014 edition of The Cure

Sausage Fest is back starting August 14th so this month The Cure is all about tubular meats! Fred's recipe is right on track with a classic in honour of the festival. Please welcome back Alanna McIntyre from Bishop's Cellar. She returns this month with her great wine pairing suggestions. Our cheese of the month features a wonderful Quebec nod to Brie and perfect companion to any sausage platter. And last we have all sorts of info about Sausage Fest 2014 and what our specials will be at the shop. Thanks for reading The Cure


Boudin with apples

By Frédéric Tandy

As a child, my Mom and grandparents used to cook Boudin for me all the time. But I would eat it with my eyes closed, which my Mom could never understand. I couldn't even eat a green bean! But I loved Boudin. Go figure. We all have different tastes.

There are different variations for Boudin all over France. Too many to name! It's a very traditional sausage from my home town of Limoges. The only difference is we add chestnuts to the mix.

Boudin with apples

Prep time: 15 minutes 
Cooking time: 20 minutes (approx.)
Serves: 4 (approx.)

What you'll need

  • Enough Boudin for 4 people
  • 1 tbsp - Unsalted butter
  • 2 - Apples (pealed and chopped small)

How to do it

  1. Add the butter in a pan on medium heat.
  2. Sear the Boudin with the apples very gently for 5 minutes on each side.
  3. The Boudin should darken quite a bit and the apples should colour and become quite soft.

Feeling ambitious? Try making your own Boudin at home (recipe below). If not, we make it regularly at the shop. 

Prep time: 20 minutes (approx.) 
Cooking time: 60 minutes (approx.)
Serves: 4 (approx.)

What you'll need

  • 250 ml - Fresh pig blood
  • 65 ml - Heavy cream
  • 2 - Whole eggs
  • 225 g - Onion (diced) 
  • 225 g - Pork back fat (diced)
  • 1 1/2 tbsp - Brandy
  • 1 1/2 tbsp - Salt
  • 1 tsp - Black pepper
  • 0.5 tsp 4 spice mix (cinnamon, cloves, nutmeg and black pepper)  
  • 1 tbsp - Unsalted butter
  • 1 1/2 meters - Pork casing (rinsed)

How to do it

  1. Add the butter to a pan on medium heat and sauté the onions for 5 minutes. Please don’t let them brown. When they’re ready, set aside.
  2. At the same time cover the diced fat with cold water in a pot. Bring them to simmer and cook for 20 minutes. Same thing, set aside when done.
  3. Combine the blood, fat, onions, cream, salt and pepper, spices, brandy and eggs in a bowl. Mix together very well with a whisk.
  4. Using a funnel, stuff the casing with the mixture. 
  5. Pinch the end of the casing when it full, and tie the end as much as you can. The Boudin is fragile at this point!
  6. Bring a pot of water to a simmer, about 80° C. Place the blood pudding in the water and cook for about 30 minutes, or until the sausage becomes firm.
  7. When it’s cooked take the Boudin out of the water, place a tray with paper towel, and cool overnight.

This is the classic way to serve Boudin. You can also serve it with a simple green salad, mashed potatoes or with eggs for breakfast.


Wine pairing with Boudin

By Alanna McIntyre, Bishop's Cellar

The sommelier suggests 

Blood pudding is a nostalgic food for me; making me recall childhood family trips to Glace Bay where we would eat locally made Black and White pudding at my Grandmother’s house. It was indeed a treat! (I don’t think I realized what exactly it was I was eating at the time, I just knew that everyone got really excited about this pudding thing, so I figured it must be good!) No one was pairing pudding with wine back then, though am now really looking forward to tasting a few different wines alongside my pudding to see what works best. 

The thought of biting into a morsel of rich, spiced and softly textured sausage has me instinctively craving a glass of a creamy Champagne (or something similar in the sparkling wine category). Sparkling wine is incredibly versatile when pairing with foods; the bubbles cut through the pudding’s fatty richness and it’s creamy texture matches that of the food too. We can even find great examples of this wine style right here at home, try Blomidon’s Cuvee l’Acadie ($30). For the red wine drinkers in the house, I think firm fruit driven Beaujolais Cru could work, however, a sure match would have to be a wine that is as equally rustic as this dish. I the end, I think the winning wine may be the slightly spicy, herbal Syrah / Mourvedre blend from the Laguedoc called Open Now, and I am going to do just that!

Alanna McIntyre is a Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.

The Cheese course

Le Mi-Carême
We’ve been carrying Le Mi-Carême for a few months and it’s become quite popular. A soft cheese in the Brie family, it’s slightly orange mixed rind comes from washing. Definitely a nicely balanced, unpasteurized milk flavour. Le Mi-Carême is named after a traditional Acadian holiday similar to Mardi-Gras. 

From: Fromagerie de l'île-aux-Grues
Type: Unpasteurized cow’s milk
Texture: Soft cheese, mixed rind 
Fat: 29%
Aged: 60 days
Taste: Fresh hazel nuts with a light flavour of mushrooms, slightly bitter
Accompaniments: Chardonnay and Pinot Noir

Happening at Ratinaud

By Tom Crilley
Sausage Fest 2014!

Local Connections Halifax is once again hosting Sausage Fest. Bigger, bolder and better than ever! Businesses all over the city will be offering sausage related specials from August 14th to the 24th.

This year we’re going with Wild Boar! On the dry-cured side we’ll have our Wild Boar and Almond sausage. For fresh, come try our very special, Wild Boar with Foie-Gras and Chanterelle. Could it be anymore decadent?

For more information about all Sausage Fest 2014 happenings, please check the Local Connections website.


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