Antillean Blood Sausage (boudin antillais)
Main Dishes • World
Description
Antillean Blood Sausage (boudin antillais)
Ingredients
- Vinegar essence 2 tablespoons
- Pork Blood 1½ liters
- Sourdough Bread 10 oz
- Milk ½ cup
- Lamb Casings to taste
- Onion 10 oz
- Olive Oil 2 tablespoons
- Garlic 5 cloves
- Mild Chili Spice 1 piece
- Chives 0 oz
- Wheat Flour 1 tablespoon
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Mix two tablespoons of vinegar with 1.5 liters of fresh pork blood to prevent it from coagulating. Crumble 250 g of stale toast bread (without crust) and soak it in half a cup of milk.
Step 2
Clean and scrape the pork casing. Turn it inside out, wash it, dry it, rub it with lemon juice, and turn it back. Pre-cleaned casings can also be purchased.
Step 3
Finely chop 250 g of onion and sauté it in olive oil for 7-8 minutes until golden brown. Blend the bread and blood mixture in a blender, transfer it to a bowl, and mix it with the onion. Finely chop 4-5 cloves of garlic and a small chili pepper (after removing the seeds), add 20 chives to the blood mixture, and season with pepper, salt, and a tablespoon of flour. Knead thoroughly by hand or with a wooden spatula. Taste to check if there is enough salt and pepper: the mixture should be very spicy.
Step 4
Tie one end of the casing in a knot and fill it through a funnel, pressing the mixture tightly towards the tied end. When the sausage reaches about 10 cm in length, twist the casing several times and tie it off.
Step 5
Prepare the remaining sausages in the same way, then drop them into boiling water, adding chives, bay leaves, and a few pods of hot pepper for flavor. Poach (cook) for 15 minutes at a gentle simmer. Remove, dry, and cool.
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