Boudin Noir de Lyon

Boudin Noir de Lyon is a French blood sausage

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
  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.

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