Meats and Sausages
Boudin Noir - Traditional (French Blood Sausage)
Boudin Noir - Traditional is a French classical blood sausage. 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.