Entree: France – Lyonnais – Boudin Noir (Classic French blood sausage made with pork blood, fat, onions, and breadcrumbs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 1 hr 5 min

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) fresh pork blood
- 8 oz (225 g) pork fatback, finely diced
- 8 oz (225 g) pork shoulder, ground
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 cups (300 g) fresh breadcrumbs
- 1 cup (240 ml) whole milk
- 2 medium onions, finely chopped, about 10 oz (280 g)
- 2 cloves garlic, minced (6 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.25 g) ground cloves
- 8 ft (approx. 2.4 m) natural hog casings, soaked and rinsed
- 2 lb (900 g) Yukon Gold potatoes, peeled and quartered (for mashed potatoes)
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) milk (for mashed potatoes)
- 2 apples, firm (such as Golden Delicious), cored and sliced, about 10 oz (280 g) (optional, for caramelized apples)
- 1 tbsp (15 g) granulated sugar (for apples)
- 1 tbsp (15 ml) cider vinegar (for apples)

Instructions

1. In a heavy skillet, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil over medium heat. Add the chopped onions and cook gently until translucent and lightly caramelized, about 12–15 minutes. Add garlic in the last minute. Remove from heat and let cool.
2. In a large bowl, combine the pork blood, ground pork shoulder, diced fatback, cooled onions and garlic, breadcrumbs, milk, salt, pepper, nutmeg, and cloves. Mix thoroughly until the mixture is homogeneous and slightly sticky. Chill the mixture in the refrigerator for at least 1 hour to firm up.
3. Rinse and inspect hog casings; keep them in a bowl of water until ready to use. Fit a sausage stuffer or piping bag with a large nozzle.
4. Fill casings with the chilled mixture, leaving room at the ends and avoiding overfilling; form sausages about 6–8 in (15–20 cm) long, twisting between links. Tie ends securely with kitchen twine.
5. To set the sausages, poach them gently in a large pot of simmering (not boiling) water at about 170–180°F (77–82°C) for 20–25 minutes until they are firm to the touch. Remove and cool slightly.
6. While sausages are poaching, prepare mashed potatoes: boil potatoes in salted water until tender, drain, mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) milk, season to taste with salt and pepper; keep warm.
7. For optional caramelized apples, melt 1 tbsp (15 g) butter in a skillet over medium heat, add apple slices and 1 tbsp (15 g) sugar, cook until golden and softened, finish with 1 tbsp (15 ml) cider vinegar and a pinch of salt; set aside.
8. Heat remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium-high heat. Sear the poached boudin noir, turning gently, until the casings are crisp and browned, about 3–4 minutes per side. Be careful when turning as boudin noir is delicate.
9. Serve each sausage on a bed of mashed potatoes with caramelized apples on the side, or alongside sautéed onions and a simple green vegetable. Enjoy immediately.