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.
Pork head meat and/or pork skins100 g0.22 lb
Pork fat150 g0.33 lb
Pork blood350 ml11.66 oz fl
Full milk30 ml1 oz fl
Cream100 ml3.33 oz fl
Onions220 g0.48 lb
Egg50 g1 egg
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Sugar3.0 g½ tsp
Garlic, smashed3.0 g1 clove
Nutmeg0.5 g¼ tsp
Cumin0.5 g¼ tsp
Cinnamon0.5 g¼ tsp
Cloves, ground0.25 g1/8 tsp
Ginger0.25 g1/8 tsp
  1. 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.
  2. Grind the fat through 8 mm (3/8”) plate.
  3. 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.
  4. Precook head meat or skins in water at 90° C (194° F) until softer.
  5. Using food processor blend blood, milk, cream, meat/skins, onions and all ingredients together.
  6. 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.
  7. Cook in water at 80° C (176° F) for 35 minutes.
  8. Immerse in cold water for 5 minutes. Drain and spread on the table to evaporate moisture.
  9. Refrigerate.

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