Meats and Sausages
Boudin Noir Aux Noix (French Blood Sausage with Nuts)
Materials | Metric | US |
---|---|---|
Pork blood | 400 ml | 0.88 lb |
Pork fat | 150 g | 0.33 lb |
Full milk | 100 ml | 0.22 lb |
Cream | 10 ml | 2 tsp |
Onions | 280 g | 10 oz |
Nuts: walnuts, hazel, almonds, pecans | 60 g | 2 oz |
Ingredients per 1000g (1 kg) of materials
Salt | 18 g | 3 tsp |
Starch (potato, tapioca) | 15 g | 1 Tbsp |
Pepper | 2.0 g | 1 tsp |
Nutmeg | 0.5 g | ¼ tsp |
Cinnamon | 0.5 g | ¼ tsp |
Cloves | 0.25 g | 1/8 tsp |
Instructions
- Cut the fat into 25 mm (1”) pieces and cook in hot water, at 90° C (194° F) for 20 minutes. Immerse in cold water to cool.
- Grind the fat through 8 mm (3/8”) plate.
- Peel onions then cook them in water at 90° C (194° F) for 5 minutes. Chop the onions finely then fry them on low heat in some lard. Stir the onions often and fry for 60 minutes, do not let them become brown.
- Precook head meat or skins in water at 90° C (194° F) until softer.
- Chop nuts into smaller pieces.
- Using food processor blend blood, milk, cream, meat/skins, onions, nuts and all ingredients together.
- Using ladle pour the sausage mass loosely into 36 mm pork casings making one long spiral. Create shorter links by twisting or using butcher twine.
- Cook in water at 80° C (176° F) for 35 minutes.
- Immerse in cold water for 5 minutes. Drain and spread on the table to evaporate moisture.
- Refrigerate.