Non-VegetarianValdostana cuisine Main Course

Boudin Valdostano con Patate

Name: Boudin Valdostano con Patate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 400 g boudin valdostano; 800 g waxy mountain potatoes; 15 g Fine sea salt; 40 g alpine butter; 0.5 tsp freshly ground black pepper

Valdostan spiced potato and beetroot blood sausage, gently warmed and served alongside tender boiled mountain potatoes and alpine butter.

🇮🇹Italy· Aosta Valley

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 490 kcal

Ingredients

0 of 5 gathered

Servings

400 g boudin valdostano — traditional Valdostan beetroot and potato sausage links
800 g waxy mountain potatoes — unpeeled, scrubbed clean
15 g Fine sea salt — for boiling water
40 g alpine butter — unsalted, room temperature
½ tsp freshly ground black pepper — to taste

Equipment

•Large saucepan
•Medium saucepan
•Tongs
•Colander
•Paring knife

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 28 g
carbs: 44 g
fibre: 4 g
protein: 16 g
calories: 490 kcal

Instructions

1
Place the scrubbed whole potatoes in a large saucepan.
2
Cover generously with cold water and add the sea salt.
3
Bring to a boil over medium-high heat.
4
Cook for twenty minutes until tender when pierced with a paring knife.
5
Bring a separate medium saucepan of water to a gentle simmer over low heat.
6
Submerge the boudin sausages gently into the hot water using tongs.
7
Warm the sausages for eight minutes without letting the water boil.
8
Drain the cooked potatoes and peel away their skins while still hot.
9
Cut the peeled warm potatoes into thick rustic rounds.
10
Lift the boudin from the water and slice into thick diagonal rounds.
11
Arrange the sliced sausage and warm potatoes onto heated serving plates.
12
Top the potatoes with alpine butter and freshly ground black pepper.

Chef's tips

Never let the sausage poaching water boil, as violent heat will burst the natural skins and release the filling. If traditional blood boudin is difficult to source, ensure you purchase the Valdostan variety containing beetroot and potato rather than soft French black pudding.

Ingredient substitutions

boudin valdostano → Spanish morcilla de patata or traditional firm blood sausage
alpine butter → extra virgin olive oil

Storage

Store leftover sausage and potatoes separately in airtight containers in the refrigerator for up to two days.

Reheating

Reheat gently in a covered pan over low heat with two tablespoons of water until just warmed through.

Common mistakes to avoid

•Boiling the boudin rapidly, which splits the skins and leaks the delicate potato filling.
•Piercing the sausage skins with a fork before warming.
•Peeling potatoes before boiling, which makes them waterlogged and mushy.

Serving suggestions

Serve alongside slices of traditional Valdostan dark rye bread (pan ner).Pair with a crisp winter chicory salad dressed with mountain cider vinegar.Accompany with a glass of light Valdostan red wine such as Torrette or Enfer d'Arvier.