Béarnaise Black Sausage (boudin noir)

Appetizers | French cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Christian Parker.

Ingredients

Onion - 3 lbs
Pork Mince - 2 lbs
Garlic - 8.8 oz
Thyme - 1.4 oz
Parsley - 1 bunch
Pig's Head - ½ piece
Leek - 2 lbs
Mild Chili Spice - 4 pieces
Carrot - 17.6 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.