Boudin Noir á la Créme (French Blood Sausage with Cream)

Boudin Noir á la Créme (blood sausage with cream) is an original French blood sausage.

Calories: 240

Servings: 10

Prep time: 1.75 hours

Cook time: 35 minutes

Materials	Metric	US
Pork head meat and/or pork skins	100 g	0.22 lb
Pork fat	150 g	0.33 lb
Pork blood	350 ml	11.66 oz fl
Full milk	30 ml	1 oz fl
Cream	100 ml	3.33 oz fl
Onions	220 g	0.48 lb
Egg	50 g	1 egg

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
White pepper	2.0 g	1 tsp
Sugar	3.0 g	½ tsp
Garlic, smashed	3.0 g	1 clove
Nutmeg	0.5 g	¼ tsp
Cumin	0.5 g	¼ tsp
Cinnamon	0.5 g	¼ tsp
Cloves, ground	0.25 g	1/8 tsp
Ginger	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.
Using food processor blend blood, milk, cream, meat/skins, onions 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.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.