Ingredients
1 loaf of stale bread (or approximately 200g of hard bread)
200 ml of milk
3 eggs
150 g smoked pork loin (or cubed ham for a softer version)
100g grated cheese (county, emmental or cheddar, depending on your preference)
1 small onion, finely chopped
1 minced garlic clove
A few sprouts of fresh chopped parsley (or other fresh herb of your choice like chives)
Salt and pepper….
Heat resistant food film
Preparation:
Bread preparation: Cut the breadstick or stale bread into small pieces and place them in a large bowl.
Moisturize the bread: In another bowl, beat eggs with milk. Season with a little salt and pepper (warning, the lardons are already salted). Pour this mixture over the bread and let sit for about 10 minutes, mixing from time to time so that the bread absorbs the liquid well.
Cooking lardons: In a frying pan, cook lardons with chopped onion until golden brown. Add garlic at the end of cooking to prevent it from burning, then remove from fire.
Final mix: Add the lardons, onion, garlic, grated cheese and parsley to the bread mix. Mix well to distribute the ingredients well.
Shaping boudins: Cut out pieces of food film and drop a portion of the mixture in the center. Roll it up forming a tight boudin, closing the ends like a candy. Repeat the operation to create several boudins.
Steam Cooking: Steam the boudins for about 30 minutes. You can also soak them in sparkling (non-boiling) water for 25-30 minutes.
Cooling and cutting: Let the boudins cool completely before removing the food film. Once cooled, cut them into rounds about 1cm thick.
Tasting tips:
These slices can be served as is or lightly pan-fried for a crispy side.
Pair them with a yogurt and herb sauce, or just old-fashioned mustard for an even more gourmet side.