Boudin Blanc
Adapted from a recipe provided by Weschenfelders - see Notes below.
A pale, pre-cooked sausage with a delicate flavour that goes well with Dijon mustard. French or Belgian in origin. This is one of my favourites.
- 1 Kg pork I use a mix of shoulder and belly at about 2:1
- 2-3 medium white onions
- 134 g Ardenne pate I buy this from a supermarket. You could make your own...
- 2.4 g white pepper
- 3 eggs
- 2.4 g nutmeg
- 160 ml double cream
- 20 g sea salt
Fry onions in butter until translucent but not brown, allow to cool.
Grind meat on a 4mm plate.
Mix all ingredients and stuff into hog skins. Don't overfill them or they will burst at the next step. Link the sausages.
Poach the sausages in water at 80°c for 40 minutes. Keep the sausages as connected links, if you poach them individually the skins can shrink away at the ends.
These make great hotdog style sausages with sweated onions and a mild Dijon style mustard. Adapted from a recipe provided by Weschenfelders