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.
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Cajun Smoked Boudin & Boudin Balls
Welcome everyone to another episode and today we will be making Cajun Smoked Boudin and Boudin Balls. I was born in South Louisiana directly in the middle of Cajun Country. Boudin was one of those foods that we ate for breakfast, lunch, dinner, snack time, and even dessert. We would stuff bell peppers and pistolettes with it. We would make it with alligator, crawfish, duck you name it!!!
In this video you will see the process of how I make Smoked Boudin and Boudin balls. I will also be sharing with you the exact recipe I use. (I hate it when people post videos on how to make a specialty item but don't share their recipe...It ain't TOP SECRET!!)
Here's a printable recipe for this Cajun Smoked Boudin:
When you get your pork shoulder weigh it in grams. Type in the weight of your pork shoulder in the servings section and allow my recipe to adjust the quantities for you. Enjoy!!
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Ma TARTE au BOUDIN NOIR OIGNON confit et pommes fondantes - Mère Mitraille - Gourmandises TV
RECETTE : Pour changer du traditionnel boudin noir à la poêle, voici une délicieuse tarte à fois croustillante et fondante. L’alliance du boudin, de la pomme et de l'oignon confit est un véritable régal !. A déguster avec une jolie salade verte, vous allez faire des heureux. PS : Le boudin est très bon pour la santé car il est riche en fer !. Une bonne tarte grand mère, très campagnarde. La liste des ingrédients figure dans la vidéo. Bon régal !.
RECIPE: To change the traditional pan-fried black pudding, here is a delicious tart that is both crispy and tender. The combination of black pudding, apple and candied onion is a real treat! To be enjoyed with a nice green salad, you will make people happy. PS: Blood sausage is very good for your health because it is rich in iron! A good grandmother's pie, very country-style. The list of ingredients is in the video. Enjoy your treat!
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European Blood Sausage, Morcilla Gallega. From 1001 Greatest Sausage Recipes.
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In this video I make something that is waaaay out of the normal for western Canadians. It is a European Blood Sausage named Morcilla Gallega.
A very very sweet blood sausage that hails from Spain. I was not overly fond of this one but would be very curious to try the authentic sausage prepared in the authentic way.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
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BLACK PUDDING CROSTINIS - High Time Episode #6
Have you ever tried Black (or BLOOD pudding)? Get your taste holes around this here recipe and you'll be a fan forever! (Link to CHUTNEY DESC BELOW!)
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Le pudding: tradition millénaire ? Réponse en passant par le boudin blanc et la poutine québécoise.
Le pudding de Noël est devenu une tradition dans le Boulonnais. Le pudding a longtemps été le plus anglais des plats préparé à partir des ingrédients les moins anglais. Cette tradition anglaise vient d'une tradition française qui a évolué depuis près de 1000 ans.
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Histoire de Boulogne et du Pays Boulonnais
Villes et villages du Pays Boulonnais
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