Boudin Noir de Lyon

Boudin Noir de Lyon is a French blood sausage

MaterialsMetricUS
Back fat150 g0.33 lb
Onions150 g0.33 lb
Blood700 g1.54 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Thyme, rubbed1.0 g1 tsp
Nutmeg1.0 g1.2 tsp
Cinnamon0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Cloves, ground0.3 g1/8 tsp
Shallots, diced22
Parsley, cut up2 Tbsp2
Scallions, cut up2 stalks2
Cognac30 ml2 Tbsp
Instructions
  1. Finely chop onions and fry them in butter until glassy and without color. Add chopped shallots, parsley, scallions and all ingredients. Mix and let cool. Add blood and remix. Place in a large bowl with a spout.
  2. Cut back fat into long strips about 1/2” (12 mm) square.
  3. Slip 56 mm hog casings on the tip of the funnel and drop the fat strips down the funnel. Pour the blood paste down into the casing or use a laddle. Twist the sausage to make links or tie off the links with a string.
  4. Cook in water at 80° C (176° F) for 30 minutes.
  5. Cool in cold water, dry and refrigerate.
  6. To serve, fry in butter or barbecue.

Available from Amazon

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish