MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jane's Boudin Noir (Blood Pudding)
 Categories: Offal, Pork, Sausages
      Yield: 10 Servings

    115 g  Breadcrumbs
    700 ml Thick double cream
2 13/16 l  Pig's blood
      1 ts Quatre-epices; a blend of 4
           - ground spices *
     85 g  Salt
      1 ts Brown sugar
      3 tb Parsley; chopped
     50 ml Rum (optional)
  1 1/3 kg Pork fat; diced
  1 1/3 kg Onions; chopped
           Sausage casings; in 15 cm
           - lengths, knotted at one
           - end, soaked in a bowl of
           - water

  * 7 parts pepper to 1 part cloves, nutmeg, and cinnamon or ginger.

  Soak the breadcrumbs in the cream and reserve.

  Mix the blood with the seasonings, sugar, parsley, and rum, if
  using.

  Heat about 250 g pork fat in a heavy frying pan. When the fat
  becomes liquid, tip in the chopped onions and cook slowly until
  softened, but not coloured. They should melt rather than fry.

  Tip in the rest of the diced fat and the cream and bread crumb
  mixture. Mix well and stir in the seasoned blood.

  Take the first length of intestine and fit the unknotted end over
  the edge of a plastic funnel, being careful not to split it.

  Ladle your mixture into the funnel, which should be held firmly in
  one hand so that the skin does not slip off. Don't over-fill the
  skins, as the mixture swells during cooking; leave enough skin at
  the end to tie in a knot. As you fill each boudin, let it fall in a
  coil into a basket.

  Bring a large pan, half-filled with water, to the boil.

  Remove from the heat and place the tray of boudins in the water. Be
  absolutely sure that the water is off the boil when you do this,
  otherwise they will split.

  Return the pan to a low heat for about 20 minutes, with the water
  barely simmering.

  After about 15 minutes, prick the boudins very gently with a
  needle. If a brown liquid comes out, they are cooked; if blood
  comes out, they aren't, so try again in 5 minutes. If they float to
  the surface whilst cooking, prick with the needle to let the air
  escape and stop them bursting.

  Remove from the pan as soon as they are firm (before they are
  over-cooked) and transfer carefully into a bowl of cold water to
  cool for 2 to 3 minutes.

  Lay the boudins out separately on a flat surface and brush with
  melted lard to glaze.

  To serve, cut each boudin into lengths, prick all over as you would
  a sausage, and fry or grill them.

  Dish up on a bed of lightly sweetened apple puree, or mashed
  potatoes with fried apple rings.

  Stefan Gates presents his version of Jane Grigson's classic recipe
  for heavenly French black pudding

  Meal Master Format by Dave Drum - 22 April 2008

  Uncle Dirty Dave's Archives

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