Antillean Blood Sausage (boudin antillais)

Main Dishes | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Antillean Blood Sausage (boudin antillais)

Ingredients

Vinegar essence - 2 tablespoons
Pork Blood - 1½ liters
Sourdough Bread - 8.8 oz
Milk - ½ cup
Lamb Casings - to taste
Onion - 8.8 oz
Olive Oil - 2 tablespoons
Garlic - 5 cloves
Mild Chili Spice - 1 piece
Chives - 2.5 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.