How To make Boudin Du Pays(Blood Pudding)
2 c Pork blood
-Salt 2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
-Salt 5 Onions -- chopped
-Salt & pepper Cloves Summer Savory Coriander seeds -- crushed -to taste 2 T Flour
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.
How To make Boudin Du Pays(Blood Pudding)'s Videos
Parmentier de boudin noir. Parmentier of black pudding.
Parmentier de boudin noir.
Ingrédients :
- 2 kg de pommes de terre
- 800 gr de boudin noir
- 200 ml de lait
- 2 gousses d'ail
- 2 c à s de persil
- 120 gr de beurre
- 2 oignons
- 60 gr de gruyère
- 2 c à s d'huile d'olive
- sel, poivre
- 2 brins de thym
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Parmentier of black pudding.
Ingredients:
- 2 kg of potatoes
- 800 gr of black pudding
- 200 ml milk
- 2 cloves garlic
- 2 tbsp parsley
- 120 gr of butter
- 2 onions
- 60 gr of Gruyère cheese
- 2 tbsp olive oil
- salt, pepper
- 2 sprigs of thyme
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European Blood Sausage, Jelito. 1001 Greatest Sausage Recipes.
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In this video we make a fairly typical style blood sausage. By that I mean a European blood sausage that would fit into most cultures that eat blood sausages. It has a slightly different spice profile from the slight addition of cinnamon but overall fits quite well into the blood sausage family.
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Food from a Caribbean Wake black pudding and BBQ Pork
How to recipe for a Food from a Caribbean Wake black pudding and BBQ Pork, we all mourn / celebrate death in different ways across the globe, but one thing we do share in common is food, no matter what the ceremonial is, we all indulge in the food, and many times there are only specific type of food eaten at these ceremonies.
Here in the Caribbean, the first day is the burial were friends and family gather together to pay their last respects, the second day is normally the close family and friends day.
In this case it was for my father in law, this was a day to celebrate his life as he used to love butchery and the BBQ, this was a salute to a great man in the fashion the Caribbeans know how, RUM and the BBQ.
Black pudding is a huge popular dish thru the Caribbeans and this is a Creole version from a true master, also the other pork dishes are in the true style of Saint Lucia, I hope you enjoyed this little piece of culture.
Korean Blood Sausage Rivals Other Great Black Puddings — K-Town
Soondae, aka Korean blood sausage, is a staple of Korean comfort food. At Eighth Street Soondae in Los Angeles, Matthew Kang tries their staple dish, samples some offal accompaniments, and talks to manager Michael Kang (no relation) about his lifelong affinity for soondae.
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Blood sausage made from store-bought cooked blood block
Are you fan of blood sausage or fearful of it? The world is eating it. They call boudin noir in France. You might see blood pudding popping up somewhere. Whatever name it is, it is delicious and nutritious. For the year end and well abundantly eating new year celebration my grandfather used to have a pig killed, the meat to be portioned for families but on that day we had a feast. There was a big pot of rice soup boiling. In it were heart, livers, intestines, kidney ..like the whole innards. To eat with that already rich soup there was blood sausage , lemongrass sausage and more blood salad. I was fortunate growing up eating this great food. Today I tried to make blood sausage from store-bought cooked blood block because of impossible mean of getting the fresh blood. The result was surprising good, few levels below the fresh things but enough to satisfy the cravings.
Here’s the link how to make lemongrass sausage:
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