Boudin Du Pays (Blood Pudding)
Submitted by Melktert
A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.
YIELD
1 servingsPREP
30 minCOOK
4 hrsREADY
4This is old-country Acadian charcuterie, the kind of recipe that connects you to generations of nose-to-tail cooking in the Maritime provinces.
Boudin du Pays uses the whole animal. Fresh pork, lung, heart, and neck simmer for three hours in salted water with onions until everything is fall-apart tender. The meat gets ground or finely chopped, then returned to the pot with more onions, pepper, cloves, savory, and crushed coriander.
Fresh pork blood gets strained into the simmering mixture while stirring constantly, and a bit of flour thickens the sauce as it cooks for another hour.
You can serve it two ways. As a sauce (boudin sauce), it reheats in a skillet and makes a rich, deeply savory meal on its own.
Or you can stuff it into cleaned pig intestines to make boudin des branches: traditional blood sausages boiled until firm. The old Acadian way was to use a birch bark funnel for filling them.
Chef Tips
- Add salt to the fresh blood immediately after collecting and stir constantly. This prevents coagulation and keeps the texture smooth.
- Strain the blood through a sieve as you pour it into the pot. This catches any clots and gives you a uniform sauce.
- When making sausages, fill the casings only three-quarters full. They expand during boiling and will burst if overstuffed.
- Optionally brown the flour in the oven before adding it for a deeper, toasted flavor in the finished sauce.
Ingredients
Directions
Sauce a boudin: When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation.
Cut the fresh pork, the lung, heart and neck into large pieces.
Place the meat into a large pot and add just water to cover the meat.
Add the salt and 3 chopped onions.
Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool.
Cut the meat into very small pieces or grind it with a meat grinder.
Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices.
Bring the liquid to a boil and slowly add the blood by pouring it through a sieve.
Stir constantly. Add the flour, mixed with a small amounts of water.
(The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently.
This sauce may served later by warming in a skillet.
Boudin des branches (blood pudding sausages): To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour.
Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end.
Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full.
Press out the air and tie the other end, leaving some space for expansion.
Put the branches in boiling water and cook for 45 to 1 hour.
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