Original Recipe is for Boudin Noir (Black Pudding). The difference being before stuffing mixture into casings add 2 cups fresh pork blood & mix gently.

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.



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Submitted 6/13/05.
Source: Joy of Cooking/ adapted
Submitted By: Jan
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Boudin