Boudin Noir Recipe
Blood sausage served with poached egg and sautéed greens.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boudin Noir
Poached Egg
Sautéed Greens
Method
Boudin Noir
- 1
Prepare the Sausage Mixture
In a large mixing bowl, combine the pork blood, finely chopped pork fatback, minced onion, minced garlic, black pepper, thyme, and salt. Mix well until all ingredients are evenly incorporated.
- 2
Stuff the Sausage
Rinse the hog casings thoroughly under cold water. Slide one end of the casing onto a sausage stuffer attachment, and tie a knot at the other end. Carefully fill the casing with the sausage mixture, being careful not to overstuff. Tie off the open end of the casing once filled.
- 3
Cook the Sausage
In a large pot, bring water to a simmer. Add the stuffed sausages and poach them gently for about 30 minutes or until cooked through. Remove from the water and allow to cool before slicing.
Poached Egg
- 4
Poach the Eggs
In a small pot, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes for a runny yolk or until desired doneness. Remove the eggs with a slotted spoon and drain on paper towels.
Sautéed Greens
- 5
Sauté the Greens
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped kale or Swiss chard and sauté until wilted, about 4-5 minutes. Add lemon juice and salt, and toss to combine.