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.
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
- Refrigerate.
