Boudin Noir Recipe
Purée de pomme de terre crémeuse, pommes caramélisées au Calvados.
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Ingredients
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For the Boudin Noir
For the Creamy Mashed Potatoes
For the Caramelized Apples
Method
Making the Boudin Noir
Prepare the Mixture
In a large bowl, combine pork fatback, onion, garlic, salt, black pepper, thyme, and cinnamon. Mix well.
Add Pork Blood
Slowly add the pork blood to the mixture and mix until well incorporated.
Stuff the Casings
Rinse the pork casing in cold water, then stuff it with the boudin mixture. Twist into links and tie at the ends.
Cook the Boudin
Bring a pot of water to a simmer and poach the boudin for 30 minutes. Remove from water and let cool.
Making the Creamy Mashed Potatoes
Cook the Potatoes
Boil the diced potatoes in salted water until tender, about 15 minutes.
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until creamy.
Making the Caramelized Apples
Sauté the Apples
In a skillet, melt butter over medium heat. Add sliced apples and brown sugar. Cook until apples are tender.
Add Calvados
Pour in Calvados and sprinkle with cinnamon. Cook for an additional 5 minutes until caramelized.