Boudin noir

Boudin noir

By
From
Becasse
Makes
20 boudins
Photographer
Steve Brown

Also known as black pudding, this is a savoury sausage consisting largely of seasoned pig’s blood. In some countries, including Australia, you must have a licence to prepare smallgoods that use fresh blood. If you do want the sense of achievement and the pleasure of making your own, you’ll need to use dried reconstituted blood or a jellied version. Alternatively you could try giving the recipe to your butcher to make for you.

Ingredients

Quantity Ingredient
1 pig’s head, split and braised
50ml non-scented cooking oil
1 large onion, cut into small dice
10 garlic cloves, cut into small dice
2 large granny smith apples, cut into small dice
1 teaspoon turmeric
2 teaspoons mace
1 teaspoon cinnamon powder
1 teaspoon clove powder
1/2 liquorice stick
1/2 teaspoon star anise powder
1 tablespoon madras curry paste
300g chilled pork back fat, diced small
200g sultanas, soaked in 500 ml strong jasmine tea
1.5 litres fresh pigs’ blood
2 teaspoon salt
1 teaspoon freshly ground white pepper
250g thick sausage skins

Method

  1. Braise the pig’s head in the same way as the pig’s tails or ears.
  2. Remove the braised pig’s head from the cooking stock and dice all the meat and skin with a little of the fat. Set aside.
  3. Heat a large heavy-based saucepan over a medium-high heat. Add the oil and the onions and garlic. Sauté until soft and caramelised. Add the apples, spices and curry paste and cook for another 15 minutes, stirring from time to time to stop the spices burning.
  4. Tip into a large mixing bowl and leave to cool. Add the reserved pig’s meat and back fat and mix well. Drain the sultanas and add them to the mixture.
  5. Put the pig’s blood into a blender and blitz for 20 minutes to aerate. This is important for a smooth, light sausage. Fold the blood gently into the sausage mixture and season well.
  6. Put the sausage mixture into a piping bag and use to fill the sausage skins to make around 20 sausages. Be careful to ease the sausage-meat in without any air pockets and do not overfill the skins or they may expand and burst as you cook them.
  7. Heat a large stockpot of water to 80°C. Add the sausages and cover with a plate to keep them submerged in the water. Poach gently at a steady temperature for 30 minutes. Make sure the temperature doesn’t go above 80°C, or the sausages will burst and become grainy.
  8. Remove the pan from the heat and leave the sausages to cool in the water. It is important that they are cooled slowly, as too abrupt a temperature change will also spoil their texture. Wrap them tightly and store in the refrigerator for up to 1 week.
Tags:
restaurant
Becasse
Justin
North
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