Boudin blanc aux morilles — a fine-textured white pork sausage from the Champagne-Ardenne region of France, made with morels and flavoured with brandy. Boudin blanc is one of the oldest and most refined sausages in French charcuterie, with a recipe that has been protectively guarded since the 17th century. It is nothing like a standard sausage: the pork is blended to a smooth, delicate mousse-like texture with milk, eggs, and a subtle spice blend, then studded with morels and finished with brandy. The result is something closer to a savoury custard in a casing than to anything you would call a banger.

These boudin blanc arrive already cooked and simply need gentle reheating before serving. They are delicate — the texture is soft, fine, and light — and the morels add an earthy depth that runs through the sausage in small, concentrated pockets. This is a sausage that belongs on a plate with mashed potato and a simple green salad, or sliced and served as a starter with a glass of white wine.

Fresh. Pack of four sausages.

Producer: Champagne-Ardenne, France

Ingredients: Pork, water, whey powder (milk), thickening agents, potato starch, morels, brandy, spices, milk proteins, salt, leek, flavour enhancers, eggs, rapeseed oil

Storage: Refrigerate at 0–4°C. Use by date on packaging.

Net: 475g± (4 sausages)

Allergens: Milk, Eggs