Meats and Sausages
Boudin Noir á la Flamande
Boudin Noir á la Flamande is a Belgian blood sausage
| Materials | Metric | US |
|---|---|---|
| Pork jowls, pork belly, back fat | 400 g | 0.88 lb |
| Pork blood | 300 g | 10 oz fl |
| Onions | 300 g | 0.66 lb |
| Brown sugar | 60 g | 2 oz |
| Raisins, dry | 40 g | 1.3 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
Instructions
- Cook meats in hot water (below the boilng point) until semi-soft.
- Dice the onions finely and fry in grease/oil on low heat until glassy.
- Soak raisins in water, then drain.
- Grind lean meat through 1/4” (6 mm) plate.
- Dice fat into 1/4 (6 mm) cubes.
- Mix everything together.
- Stuff into 32 mm hog casings.
- Cook in hot water at 80° C (176° F) for 30 minutes. Cool in cold water, dry briefly and refrigerate.
Notes
Cream is often added. The sausage is usually eaten with apple sauce.
