Béarnaise Black Sausage (boudin noir)
Appetizers • French
Description
Recipe by Christian Parker.
Ingredients
- Onion 5 lbs
- Pork Mince 0 lbs
- Garlic 10 oz
- Thyme 0 oz
- Parsley 1 bunch
- Pig's Head ½ piece
- Leek 0 lbs
- Mild Chili Spice 4 pieces
- Carrot 20 oz
- Pork Blood 5 qt
- Salt to taste
- Ground Black Pepper to taste
- Spices to taste
Step-by-Step Guide
Step 1
Boil 1 kg of fatty ground pork for 30 minutes. Peel and chop 1.5 kg of onion and 250 g of garlic, finely chop 40 g of thyme and the bunch of parsley, and add to the meat. Simmer for one and a half hours on low heat.
Step 2
Pour a large volume of water into a pot, add half of the pork head, add coarse salt, and boil with 1 kg of leek, 3 heads of onion, 4 pods of hot red pepper, and 500 g of carrot (cut all vegetables into large pieces).
Step 3
Separate the meat from the bones. Pass the meat along with the leek through a meat grinder and transfer to the pot with the ground meat. Season to taste and add spices. Pour in 5 l of blood. Mix thoroughly. Distribute into glass or metal jars and sterilize for 2 hours. Serve boudin noir cold or grilled in slices.
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