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