Boudin Noir (French) Recipe

Name: Boudin Noir (French)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 sausages (about 1.5 lbs total)
Cuisine: French
Ingredients: 1 quart fresh pork blood (about 4 cups); 1 lb pork fatback, finely diced; 2 large onions, finely chopped; 2 cloves garlic, minced; 1 cup heavy cream; 1 tablespoon salt; 1 teaspoon black pepper; 1/2 teaspoon allspice; 1/4 teaspoon cloves; 1/4 teaspoon nutmeg; 2 tablespoons brandy or cognac (optional); 6 feet hog casings, soaked and rinsed

French · Main course · 75 min total

Boudin Noir (French) recipe videos

A classic French blood sausage with a rich, savory flavor and creamy texture, made from pork blood, fat, and onions. This home-cook version uses natural casings for an authentic result.

45
min prep

30
min cook

6
servings

420
kcal/serving

Ingredients

1 quart fresh pork blood (about 4 cups)
1 lb pork fatback, finely diced
2 large onions, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons brandy or cognac (optional)
6 feet hog casings, soaked and rinsed

Instructions

In a large bowl, whisk the pork blood with heavy cream until smooth. Set aside.
In a skillet, cook the diced pork fatback over medium heat until rendered and lightly crispy, about 10 minutes. Add onions and garlic, cook until soft and translucent, about 5 minutes. Let cool slightly.
Stir the cooked fat and onion mixture into the blood mixture. Add salt, pepper, allspice, cloves, nutmeg, and brandy (if using). Mix well.
Prepare a sausage stuffer with the soaked hog casings. Tie a knot at one end of the casing.
Carefully fill the casing with the blood mixture, avoiding air pockets. Do not overfill; leave some slack for expansion. Tie off the other end.
Twist the filled casing into 6-inch links, tying each with kitchen twine.
Bring a large pot of water to 180°F (82°C) – do not boil. Gently add the sausages and poach for 20-30 minutes, until firm but still slightly soft to the touch.
Remove sausages and plunge into ice water to stop cooking. Pat dry.
To serve, prick sausages with a fork and pan-fry in butter over medium heat until browned and heated through, about 5 minutes per side.

Tips

Serve with mashed potatoes and sautéed apples for a classic pairing.
Store uncooked sausages in the refrigerator for up to 3 days, or freeze for up to 2 months.
If fresh pork blood is unavailable, substitute with 1 quart of thawed frozen pork blood from an Asian market.

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