This sausage is a rich one and with England's final group stage match being Belgium, it only seems right to serve up the Baudin Blanc in what could be a fixture that decides the fate of these teams' World Cup hopes.
This is a very simple sausage to make, perhaps rare in that one of the ingredients is cooked before assembly. It is also quite a wet sausage, as a large amount of cream is used.
1 Kg pork shoulder, skin removed
500 g pork back fat
100 g Ardennes pate
To Add to Meat
1/2 teaspoon ground white pepper
½ teaspoon nutmeg
2 onions, chopped finely
120 ml double cream
15 g Kosher or sea salt
3m (32mm diameter) natural hog casings
- Start by sanitising all your equipment and put your hog skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
- Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
- Chop the onions finely and place in a frying pan with a dessert spoon of butter. Fry gently until translucent, do not brown them in any way. Once cooked, set aside to cool, then pop into the fridge once cooled enough.
- Grind the meat together with a 6mm plate along with the pork back fat and the Ardennes pate.
- Put the meat and fat back in the freezer for 15 minutes. Once the meat is cold, get it out of the freezer and add the the cold onions to the meat and mix well. Put the meat and onion mixture back through grinder using a 6mm plate again.
- Mix in 2 eggs, cream, nutmeg, salt and pepper with to the meat. Once thoroughly mixed, it's time to stuff the hog casings.
- These sausages should not be over stuffed. They can be left for a day to mature then cooked for 40 minutes in water at 80ºC. Once cooked, allow them to cool and then refrigerate once cool enough.
- They are fried in butter, grilled, BBQ’d and used in casseroles - being cooked again. They are a mild flavoured sausage and just cry out for some good mustard.
What To Drink With Your Baudin Blanc Sausages
You are spoilt for choice for Belgian beer, but this sausage really must have La Chouffe Blonde D'ardenne, which is available from Beerwulf.
Weschenfelder World Cup Baudin Blanc Competition
Post a picture of your Baudin Blanc sausages on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture of your Baudin Blanc sausages on the 29th June at 1pm.