Entree: French Southern Territories – Southern Culinary Region – Boudin Noir (Traditional French-style pork blood sausage seasoned with onion, fat, and spices)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) pork shoulder, trimmed and cubed
- 8 oz (225 g) pork back fat, diced
- 1 pt (473 ml) fresh pig's blood, well-strained
- 2 cups (480 ml) whole milk
- 2 cups (180 g) stale breadcrumbs
- 2 large onions, finely chopped
- 3 tbsp (45 ml) lard or unsalted butter
- 2 tsp (10 g) kosher salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 1 1/2 tsp (3 g) ground allspice
- 1 tsp (2 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- Approximately 16 ft (5 m) natural hog casings, soaked and rinsed
- 2 bay leaves
- 2 cups (475 ml) water (for poaching)
- Optional: 1 tbsp (15 ml) cider vinegar for brightness

Instructions

1. Place the cubed pork shoulder and diced pork back fat in a large pot, cover with cold water, add bay leaves, bring to a simmer and poach gently until the meat is tender, about 45 minutes. Drain, reserving 1/2 cup (120 ml) of the cooking liquid, then cool slightly.
2. While the meat cooks, sauté the onions in lard or butter over medium heat until soft and golden, about 10 minutes; set aside to cool.
3. Grind the poached pork and fat through a medium grinder plate (or finely chop) and transfer to a large mixing bowl. Add the sautéed onions, breadcrumbs, milk, reserved cooking liquid, parsley, salt, pepper, allspice, thyme, and vinegar if using. Mix thoroughly to a smooth, cohesive paste.
4. Gradually stir in the fresh pig's blood until the mixture is evenly colored and binds together. Taste a small fried patty for seasoning and adjust salt and pepper.
5. Rinse and fit the hog casings on a sausage funnel or stuffing tube. Carefully fill casings with the blood mixture, leaving short links or long sausages as preferred, and tie ends. Avoid overfilling to prevent bursting.
6. Bring 2 cups (475 ml) water to a gentle simmer in a long saucepan. Submerge the sausages and poach gently, maintaining a temperature below simmer (about 175°F/80°C) until set, about 20–25 minutes. Do not boil.
7. Remove sausages from poaching liquid and cool briefly. To serve, halve and pan-sear in a little butter over medium heat until the casings are crisp and the interior is hot, about 3–4 minutes per side. Serve immediately with mustard, caramelized apples, or potatoes.