Entree: France – Southwest France – Boudin Noir (Traditional French blood sausage made from pork blood, pork meat and fat, aromatics, and breadcrumbs)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) fresh pig's blood
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 8 oz (225 g) pork back fat, cut into pieces
- 2 tbsp (30 ml) butter
- 2 large onions, sliced, approx. 10 oz (280 g)
- 1 medium tart apple, peeled and diced, approx. 8 oz (225 g)
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.25 g) ground cloves
- 1 tsp (1 g) fresh thyme leaves, chopped
- 2 bay leaves
- 1 clove garlic, smashed
- Natural hog casings, soaked and rinsed (approx. 6 feet / suitable for 6 sausages)

Instructions

1. In a heavy skillet, melt butter over medium heat. Add onions and apple with bay leaves and garlic and cook slowly until very soft and beginning to caramelize, about 15–20 minutes. Remove bay leaves and garlic; cool.
2. In a separate pan, render pork fat pieces over medium heat until translucent and some fat has melted; remove and reserve fat and cooked pieces. Sear pork shoulder pieces until cooked through, then cool.
3. Grind the cooled pork shoulder, rendered fat pieces, and caramelized onion-apple mixture through a coarse grinder plate (or pulse in a food processor) to a coarse, cohesive texture.
4. In a large stainless-steel bowl, whisk the pig's blood briefly to loosen. Stir in the ground meat mixture, breadcrumbs, milk, thyme, salt, pepper, nutmeg, and cloves until evenly combined. The mixture should be moist but hold together; adjust breadcrumbs or milk as needed.
5. Fit a sausage stuffer or pastry bag with a wide nozzle and fill with the blood mixture. Stuff into prepared hog casings, forming sausages about 6–7 inches (15–18 cm) long; tie ends and prick any large air pockets with a needle.
6. Bring a large pot of water to a gentle simmer (not boiling) and maintain at 180–190°F (82–88°C). Poach the sausages gently for 20–25 minutes until firm and the interior reaches at least 160°F (71°C). Do not let the water boil.
7. Remove sausages from poaching liquid and pat dry. To serve, pan-sear over medium-high heat in a little butter or oil until skin is caramelized and crisp, about 2–3 minutes per side. Serve hot with sautéed apples, mustard, or mashed potatoes.