Meats and Sausages
Boudin Noir á la Créme (French Blood Sausage with Cream)
Boudin Noir á la Créme (blood sausage with cream) is an original French blood sausage.
| Materials | Metric | US |
|---|---|---|
| Pork head meat and/or pork skins | 100 g | 0.22 lb |
| Pork fat | 150 g | 0.33 lb |
| Pork blood | 350 ml | 11.66 oz fl |
| Full milk | 30 ml | 1 oz fl |
| Cream | 100 ml | 3.33 oz fl |
| Onions | 220 g | 0.48 lb |
| Egg | 50 g | 1 egg |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Sugar | 3.0 g | ½ tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| Nutmeg | 0.5 g | ¼ tsp |
| Cumin | 0.5 g | ¼ tsp |
| Cinnamon | 0.5 g | ¼ tsp |
| Cloves, ground | 0.25 g | 1/8 tsp |
| Ginger | 0.25 g | 1/8 tsp |
Instructions
- Cut the fat into 25 mm (1”) pieces and cook in hot water, at 90° C (194° F) for 20 minutes. Immerse in cold water to cool.
- Grind the fat through 8 mm (3/8”) plate.
- Peel onions then cook them in water at 90° C (194° F) for 5 minutes. Chop the onions finely then fry them on low heat in some lard. Stir the onions often and fry for 60 minutes, do not let them become brown.
- Precook head meat or skins in water at 90° C (194° F) until softer.
- Using food processor blend blood, milk, cream, meat/skins, onions and all ingredients together.
- Using ladle pour the sausage mass loosely into 36 mm pork casings making one long spiral. Create shorter links by twisting or using butcher twine.
- Cook in water at 80° C (176° F) for 35 minutes.
- Immerse in cold water for 5 minutes. Drain and spread on the table to evaporate moisture.
- Refrigerate.
