Boudin Noir á la Flamande

Boudin Noir á la Flamande is a Belgian blood sausage

MaterialsMetricUS
Pork jowls, pork belly, back fat400 g0.88 lb
Pork blood300 g10 oz fl
Onions300 g0.66 lb
Brown sugar60 g2 oz
Raisins, dry40 g1.3 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Instructions
  1. Cook meats in hot water (below the boilng point) until semi-soft.
  2. Dice the onions finely and fry in grease/oil on low heat until glassy.
  3. Soak raisins in water, then drain.
  4. Grind lean meat through 1/4” (6 mm) plate.
  5. Dice fat into 1/4 (6 mm) cubes.
  6. Mix everything together.
  7. Stuff into 32 mm hog casings.
  8. Cook in hot water at 80° C (176° F) for 30 minutes. Cool in cold water, dry briefly and refrigerate.
Notes
Cream is often added. The sausage is usually eaten with apple sauce.

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