sausages | The grub worm

Boudin blanc with carrot, apple and potato

Posted on 23 November 2010 by The Grubworm

Boudin blanc with carrot, potato and apple mess

Boudin blanc are strange wobbly looking things, like great white worms, all smooth and soft. And just a wee bit alien and creepy. There is no sign of the rough fat laced meat bursting through the skin that you get with a banger.

I spotted them in the wonderful Wazemme food market in Lille, nestled among all manner of strange and wonderful sausagy concoctions. And having eaten in a restaurant named for them, I couldn’t resist buying a couple, despite having no idea what they were or how they are cooked. Continue reading →

Sausages, lentils, salsify & gravy

Posted on 27 January 2010 by The Grubworm

What I want from a mid-week meal after work is something tasty, simple and, as it’s winter, a bit hearty. Sausages meet all those requirements, particularly the plump meaty pork and leek ones I picked up from De Beauvoir deli on the walk home. Bursting with juicy, fatty, tasty pork they looked they would provide a feast in themselves without me having to do too much. There’s something about well-made sausages that sends me off to some sort of gustatory nirvana. They’re just so juicy and tasty and meaty and…and…and you get the picture.

I didn’t fancy mash, and didn’t have any potatoes anyway, but there was a big jar of nutty Puy lentils sitting on the counter top. Continue reading →