Boudin Noir - Traditional (French Blood Sausage)
Boudin Noir - Traditional is a French classical blood sausage made with nuts. Like most French blood sausages, it contains blood, fat, onions, whole milk, cream and spices. The sausage is very popular in Avignon region of France.
|Pork blood||350 ml||0.77 lb|
|Pork fat||250 g||0.55 lb|
|Pork head meat or skins||90 g||3.17 oz|
|Onions||250 g||0.55 lb|
|Full milk||60 ml||2 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2.5 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||0.5 g||¼ tsp|
|Nutmeg||0.5 g||¼ tsp|
|Cloves, ground||0.25 g||1/8 tsp|
|Cinnamon||0.5 g||¼ tsp|
|Parsley, chopped||4.0 g||2 tsp|
|Rum||5 ml||1 tsp|
- Dice the fat or grind it through 8 mm (3/8”) plate.
- Place some lard on a hot frying pan then fry the fat stirring often until light brown. Drain the fat through a strainer (save the liquid fat). Place the fat into boiling water for 1-2 minutes then drain it again.
- 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 a liquid fat that was saved from filtering fat. Stir the onions often and fry for 60 minutes, do not let them become brown.
- Precook head meat or skins in water at 90° C (194° F) until softer.
- Using food processor blend blood, milk, meat/skins, onions and all ingredients together.
- 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.
- Cook in water at 80° C (176° F) for 35 minutes.
- Immerse in cold water for 5 minutes. Drain and spread on the table to evaporate moisture.