We don't skimp on quality. In boudin, there is boudin and boudin. Sunday morning, at Trèche de Sanvignes, the one prepared by Didier Sabix plays at the top of the basket. He is in the gratin of the pudding. “I only work with fresh products” he says as he refines his charcuterie preparation in front of amazed eyes and stomachs ready to savor this tasty dish.
This blood sausage festival to be celebrated by the Ronde Sud Bourgogne was a real success. 400 kg of pudding were prepared and 300 head formings were sold. As for the blood sausage recipe, Didier Sabix remained very evasive. Yes, he puts onions but not only that…
Lots of people on Sunday morning to collect their black pudding, head cheese and even potato toads. And for those who preferred to extend the pleasure, 150 meals were served in the village hall.
The blood sausage festival is also the reunion of a large family for whom the pig is more than an emblem, it is the very definition of sharing and conviviality.
“What an admirable animal the pig is. All he needs is to know how to make his own pudding” said Jules Renard.
J.B.
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