About Hog 32 mm
This sausage is a French concoction, assimilated into Belgium and are the most popular sausages in Belgium. Boudin also travelled to the New World with French settlers, and there are lots of Cajun versions with a liberal amount of pepper! It is a very simple sausage to make, perhaps rare in that one of the ingredients are cooked before assembly. It is also quite a wet sausage, a large amount of cream is used. This recipe is based on the original sausage. It is also often made from chicken and pork and has the addition of liver, sometimes heart. This is an easy version that uses pate instead of liver.
1 Kg pork shoulder, skin removed
500 g pork back fat
100 g Ardennes pate
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.Once sanitised, set your grinder / stuffer ready for grinding.
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 (You can cook them the day before if you like).
Grind the meat together with a 6mm plate along with the fat and the Ardennes pate.
Put the meat and fat back in the freezer for 15 minutes and then regrind with the 6mm plate with the addition of the cold onions which should be mixed well with the meat and fat.
Pop the ground meat in the fridge while you prepare the other ingredients. Mix the ingredients with the meat from the fridge in a large bowl.Pop back into the fridge while you cook a small portion to test the seasoning by cooking a small portion.Stuff into 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 the 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.