Chestnut Flour Boudin


Photo: Oana Silaghi-Bedikyan
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Ingredients

Here is what you need ..
Pork casings
1 liter of pig's blood (good luck oh adventurer!)
3 medium onion, minced
1/4 ounce 8 of pork back fat cut into inch dice
300 milliliters 35%% cream
2 sprigs Fresh thyme, leaves from
1 teaspoon of 4 spice mix (grind your own! you've come this far! you can do it!)
1/4 cup of chestnut flour (warning, this stuff is incredible you will become addicted)
2 cups of bread, crusts removed and cut into ΒΌ inch cubes
1 tablespoon of salt

Preparation

1
Here is what to do ...
2
Soak the bread in the cream (what a first step n'est ce pas?).
3
Blanch back fat in boiling water for about 25 minutes, chill and set aside.
4
Sweat onions in a pan with thyme, 4 spice and salt until translucent but not brown. Add chestnut flour and stir for about 2 minutes. Set aside.
5
Check to make sure the casings have no tears by running cold water through them, measure out 4 feet and then tie one end with butcher string.
6
Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end.
7
The sausage must be cooked right away as casings are permeable.
8
In water that does not go above 80C or 175F (they may burst on you otherwise) cook the sausage for 25-30 minutes depending on the size. Make sure to poke tiny toothpick holes in them at the beginning of cooking (once in water) to avoid tearing.
9
Once done, stop cooking by dunking glorious sausage in ice water.
10
Remove. Enjoy.
.

Tags:

boudin
sausage
dish
chestnut flour
oana
black pudding

Yield:

1 servings

Added:

Wednesday, January 5, 2011 - 1:38pm

Creator:

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