Boudin Noir Recipe
Make Boudin Noir Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Boudin Noir Sausage Filling
Sausage Casing Preparation
Cooking and Serving
Method
Boudin Noir Sausage Filling
- 1
- 2
Mix Filling
In a large mixing bowl, combine the finely ground pork shoulder, chopped pork fatback, cooked rice, grated apple, cooled onions and garlic, and all the spices (salt, pepper, cloves, allspice, nutmeg). Mix thoroughly until evenly combined.
- 3
Add Blood
Slowly pour in the pork blood, mixing gently but thoroughly until the mixture is homogeneous and has a loose but cohesive texture. Be careful not to overmix or incorporate too much air.
Sausage Casing Preparation
- 4
Prepare Casings
Rinse the soaked natural pork casings under cold water, flushing the inside of the casings as well. Keep submerged in water until ready to use.
- 5
Stuff Sausages
Using a sausage stuffer or piping bag with a wide nozzle, carefully stuff the blood mixture into the casings, being careful not to overfill. Twist into 6-inch links and tie with kitchen twine if desired. Prick any air bubbles with a sterilized needle.
Cooking and Serving
- 6
Poach Sausages
Bring a large pot of water to a gentle simmer (not boiling). Gently poach the sausages for 20–25 minutes until firm and cooked through. Do not let the water boil, as this may cause the sausages to burst. Remove and let cool.
- 7
- 8
