Boudin Noir Aux Noix (French Blood Sausage with Nuts)

Boudin Noir Aux Noix is a French blood sausage made with nuts.
Pork blood400 ml0.88 lb
Pork fat150 g0.33 lb
Full milk100 ml0.22 lb
Cream10 ml2 tsp
Onions280 g10 oz
Nuts: walnuts, hazel, almonds, pecans60 g2 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Starch (potato, tapioca)15 g1 Tbsp
Pepper2.0 g1 tsp
Nutmeg0.5 g¼ tsp
Cinnamon0.5 g¼ tsp
Cloves0.25 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. Chop nuts into smaller pieces.
  6. Using food processor blend blood, milk, cream, meat/skins, onions, nuts and all ingredients together.
  7. 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.
  8. Cook in water at 80° C (176° F) for 35 minutes.
  9. Immerse in cold water for 5 minutes. Drain and spread on the table to evaporate moisture.
  10. Refrigerate.
For more pronounced flavor use nut essential oil extract.

Cooked Boudin Noir with Nuts

Cooked Boudin Noir with Nuts

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