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Boudin Du Pays(Blood Pudding)

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups pork blood
*
1 x salt
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2 pounds pork
fresh
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1 each pig's lung
*
½ each pig's heart
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2 each pig necks
*
1 x salt
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5 each onions
chopped
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1 x salt and black pepper
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1 x cloves
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1 x savory
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1 x coriander seeds
crushed, to taste
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2 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
473 ml pork blood
*
1 x salt
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907.2 g pork
fresh
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1 each pig's lung
*
0.5 each pig's heart
* Camera
2 each pig necks
*
1 x salt
* Camera
5 each onions
chopped
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1 x salt and black pepper
* Camera
1 x cloves
* Camera
1 x savory
* Camera
1 x coriander seeds
crushed, to taste
* Camera
3E+1 ml all-purpose flour
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 55036% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 140mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 137g
Vitamin A 0% Vitamin C 18%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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