How To Make Boudin Noir.Part 1.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.

Prepare 2 lb of diced pork back fat by blanching it in boiling water for 10 minutes to keep it pearly white.

In a pan, heat a decent knob of butter and add 3 lb of finely diced onions; sweat them until translucent without color.

Drain the water from the blanched pork fat to remove impurities and transfer it to a bowl to cool.

In a separate bowl, mix 250 g of dry pig's blood with 1 liter of water, stirring until well combined and free of lumps.

Add 250 ml of double cream to the blood mixture and stir again.

Once the onions have cooled, add them to the blood mixture.

In another pan, melt some butter and sauté 1 lb of finely diced apples until softened, then add a glug of Brandy (about 60-70 ml) and let it evaporate.

Cool the sautéed apples and add them to the blood and onion mixture.

Add 2 eggs to the mixture and whisk to combine.

Season the mixture with 2 tablespoons of white pepper, 3 tablespoons of salt, and half a tablespoon of the four spice blend; mix thoroughly.

Let the mixture chill while preparing the casings for stuffing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens