Boudain Noir

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!

Tags: boudin noir, butchery

Category: General, In the Shop, Recipes