1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/ポートワイン入りブーダン・ブランrich600338<blockquote class="wp-embedded-content" data-secret="TrpBGuLyo9"><a href="https://marcwiner.com/ja/boudin-blanc-port-wine/">ポートワイン入りブーダン・ブラン</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/boudin-blanc-port-wine/embed/#?secret=TrpBGuLyo9" width="600" height="338" title="“ポートワイン入りブーダン・ブラン” — Marc Winer" data-secret="TrpBGuLyo9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/11/boudin-blanc-au-porto-en-tete-750x1000.jpeg600800年末のごちそうに。香りを移した牛乳とポートワインで作り、やさしくゆで上げたきめ細かなブーダン・ブランhttps://marcwiner.com/ja/boudin-blanc-port-wine/jaポートワイン風味のブーダン・ブランフランス料理ブーダン生ソーセージ1203015040本4 kg 豚赤身肉2 kg 豚の脂身3.5 リットル 牛乳0.5 リットル ポートワイン2 玉ねぎ（大）4 エシャロット600 g にんじん5 クローブ1 束 ブーケガルニ200 g コーンスターチパセリポロねぎの青い部分800 g 卵160 g 塩15 g こしょう10 g ラブレータイプの細挽きミックススパイス豚腸10https://marcwiner.com/wp-content/uploads/2026/11/boudin-blanc-au-porto-en-tete.jpegMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400