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Rich Traditions: Boudin Noir Reimagined

A modern take on the classic French Boudin Noir (Blood Sausage) with enhanced flavors using sous-vide and a balanced mix of spices and acidity.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine French
Servings 4 sausages
Calories 250 kcal

Equipment

  • Large Mixing Bowl
  • Sausage Stuffer
  • Sous-Vide Machine
  • Skillet

Ingredients
  

  • 1 cup fresh pork blood
  • 1/2 cup pork fat, finely chopped
  • 1/2 cup onions, finely chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup cooked rice
  • 1 garlic clove, minced
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh parsley, chopped
  • Natural sausage casings

Instructions
 

  • In a large bowl, combine pork blood, fat, onions, breadcrumbs, rice, garlic, cloves, nutmeg, pepper, salt, and red wine vinegar. Mix thoroughly.
  • Rinse natural sausage casings and carefully stuff them with the blood mixture, avoiding air pockets.
  • Preheat a sous-vide machine to 160°F (71°C). Place the stuffed sausages into vacuum-sealed bags and cook for 1.5 hours.
  • Remove sausages from the sous-vide and brown them in a hot skillet with a bit of duck fat or oil for 2-3 minutes per side.
  • Serve the sausages hot with sides such as mashed potatoes or sautéed apples.

Notes

Ensure the blood is well stirred to prevent coagulation. Be gentle while stuffing to avoid air bubbles in the sausage casings.

Nutrition

Calories: 250kcalCarbohydrates: 8gProtein: 18gFat: 18gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 1gVitamin C: 5mgCalcium: 25mgIron: 15mg
Keyword Blood Sausage, Boudin Noir, French Cuisine
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