How To make Boudin Noir.Part.2. TheScottReaProject

blood sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

calvados

🥗Healthier: apple cider vinegar

💰Cheaper: apple juice

Apple juice provides sweetness without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Rinse natural hog casings under cold water and soak them in a bowl of water for about 30 minutes.

Tie off one end of the hog casings with a decent knot to prevent leaking.

Use the largest tube from the sausage machine to stuff the casings; fashion a funnel if necessary.

Hold the casing on the nozzle and fill it gently, ensuring not to overstuff it.

Continue to fill the casing, controlling the flow and making sure to keep the knot at the end.

Prepare a pot of water at a constant temperature of 160°F for poaching the sausages.

Place the sausages in the water and cook for 20-35 minutes, checking periodically by pricking them with a pin to see if blood comes out.

If blood comes out, continue cooking; if they change to brown, they are done.

Once cooked, remove the sausages and place them in ice cold water to cool.

Chill the sausages in the fridge for a few hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens