Boudin Recipe

Pork

Ingredients: Have sausage casings ready. Cook gently without browning: 3/4 C. finely chopped onion In 2 T. lard Dice into 1/2-inch cubes & half melt: 1 lb. fresh pork fat Cool slightly and mix in bowl with: 1/3 C. whipping cream 2 beaten eggs A grind of black peppr 1/8 tsp fresh thyme 1/2 pulverized bay leaf Directions: Gently combine ingredients & stuff into sausage casings, about 4/5 full (mixture will swell during poaching period). Without overcrowding, put sealed casings into a wire basket. Plunge into boiling water. Reduce heat to about 200F & continue cooking about 20 minutes. Should any sausages rise to the surface, pierce them to release air that might burst skins. To serve, split & grill very gently. Original Recipe is for Boudin Noir (Black Pudding). The difference being before stuffing mixture into casings add 2 cups fresh pork blood & mix gently.