Kitchen 22 - Boudin blanc with hot raw beetroot and Boulangere potatoes

This was a real group venture today. We had to make our own sausages. First, put the pork intestine in cold water to soak. Then make the filling, fry some off to check seasoning. And then finally fill the intestines with the mixure. But that is certainly easier said then done.

You had to try and get as little air as possible in with the filling because that will cause the sausage to pop with you boil it and then the filling will come out. Not good! So I can tell you it was a very fiddly business.

Afterward we had to tend to the accompaniments (hot raw beetroot, caramelised apple slices and Boulangere potatoes) and the ideas for plating up because we had to do two different versions. This is what we presented in the end: