Boudin Du Pays(Blood Pudding)
Submitted by potbelly
Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.
YIELD
1 batchPREP
30 minCOOK
3 hrsREADY
3 hrsThis is old-country cooking, the kind that lived on farmhouse tables when a slaughtered pig had to feed a family through winter with no cuts left behind. Boudin du pays is a Québécois blood pudding sauce, not the sausage-cased version you might know from Cajun Louisiana. Every bit of the animal earns its place: fresh pork shoulder, lung, heart, and neck all go into one long simmer with onions and salt.
The meats poach for three hours until tender, then get minced or ground back into their own cooking liquid. Fresh pork blood goes in last, strained through a sieve and stirred steadily into the hot broth so it thickens into a rich, iron-deep sauce without curdling.
Clove, savory, and crushed coriander seeds give the classic warm, slightly medicinal aroma that defines rustic French-Canadian charcuterie. Serve warm with crusty bread or boiled potatoes.
Pro Tips
- Salt the blood the moment you collect it and stir well. Without salt, it will coagulate within minutes and be unusable for the sauce.
- Pour the blood through a sieve in a slow, steady stream while stirring constantly. Dumping it in causes instant clumps that won’t break up.
- Brown the flour in a dry oven before adding if you want a deeper, nuttier sauce color, just bump the quantity slightly since browned flour thickens less.
Variations
- If lung and neck are unavailable, use pork shoulder and a small amount of pork liver for a similar rich, offal-forward flavor.
- Add a splash of dark beer or red wine in the last 30 minutes for extra depth.
- Stir in a pinch of ground allspice alongside the cloves for a more overtly spiced, old-Quebec feel.
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.
Comments
