by Ernie Diamond
I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it is a little intimidating. This is not something that you will be making every week (or every year for that matter!) so take lots of pics and invite lots of friends who don’t mind getting their hands very very dirty.
These may be eaten cold in slices with an aperitif or grilled hot with apples and potatoes. For the full effect, put on a thick sweater and eat these outside on a clear Fall day with a very large bottle of cool French cider.
- Two liters fresh pig's blood
- One medium sized pig's head
- Aromatic Vegetables (carrots, onions, parsley, etc.)
- 2 lb. back fat, finely diced and soaked overnight to remove salt (if salted)
- 1 T lard
- 2 lb. onion, finely diced
- 3 tsp. thyme
- 1.5 tsp. quatre epices
- 2 tsp. brown sugar
- 2 oz. calvados
- 200 g. breadcrumbs soaked in 2 pt. heavy cream
- One hank hog casings
1Bring head to boil with aromatics for 2-3 hours or until fully cooked through and yielding. When cool, pick all meat and skin from head, chop fine (better to put through meat grinder) and reserve. Discard stock and veg or save for another use.
2While head is cooking/cooling, sweat onions and thyme in lard until clear and soft but not yet brown. Add diced backfat partway through to allow to soften. Reserve and allow to cool.
3Mix ground head, onions, thyme and backfat with remaining ingredients and mix well to combine. Mixture should be pourable but an applesauce consistency.
4Ladle mixture into casings using a funnel. Tie off in six-inch lengths or in loops if you are good at that sort of thing.
5Poach at a level JUST below a simmer (c. 180 degrees) for 30-40 minutes until links are an even, rich brown and do not bleed when pricked. When cooked through, allow to cool completely.
Be very careful not to stuff the links too full or allow to rest on the bottom of the pot or they will burst.
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