Ok Children, just for a little light relief in the quiet month of January, we’re going to make ‘Boudain Noir’ – that’s French for black pudding!
First of all – kill the pigs and collect the blood. Now, mince the back fat and onion, and add the seasoning to the blood.
Next, add double cream, brandy and bread crumbs – this is French after all!
Mix all ingredients together, and fill into hog casings using a funnel. What a ‘bloody’ mess.
Link into ‘berrys’ and tell the junior ‘Its tradition that you are ‘blooded’ the first time you make boudains!’
Simmer VERY VERY gently for 1 hour. If you boil, they burst, and it’s blood soup for dinner.
Bon appetit a tous!
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