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Ingredients
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Boudin Noir Ingredients
Beet Mustard Ingredients
Castelfranco Ingredients
Method
Boudin Noir Preparation
- 1
Prepare the Mixture
In a large bowl, combine the pork blood, pork fat, and pork shoulder cut into small pieces. Finely chop the onion and garlic, and add them to the bowl along with thyme, bay leaf, salt, and black pepper. Mix well until combined.
- 2
Stuff the Casings
Rinse the hog casings thoroughly. Using a sausage stuffer, fill the casings with the blood mixture, being careful not to overstuff. Twist the sausages into 15 cm links and tie the ends securely.
- 3
Cook the Boudin Noir
Place the sausages in a pot of simmering water and cook for about 30-40 minutes until they are firm and cooked through. Remove from water and let cool.
Beet Mustard Preparation
- 4
Roast the Beets
Preheat the oven to 200°C. Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Once cooled, peel and chop the beets.
- 5
Make the Mustard
In a saucepan, combine the chopped beets, mustard seeds, apple cider vinegar, honey, and salt. Cook over medium heat for about 10 minutes until the mixture thickens slightly. Let it cool before blending until smooth.
