Boudin du pays (Blood Pudding)

2 c Pork blood
-Salt
2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
-Salt
5 Onions; chopped
-Salt & pepper
Cloves
Summer Savory
Coriander seeds; crashed
-to taste
2 tb Flour

"Blood pudding is one of the great delicacies of Acadian cuisine. It used
to be that every Acadian family made its own. Since the annual slaughter
came during Advent, the boudin was usually saved for the Christmas
holidays." Also part of Cajun cuisine,

Sauce a boudin
When slaughtering a pig, collect the fresh blood, immediately add salt and
stir to prevent coagulation.
Cut the fresh pork, the lung, heart and neck into large pieces. Place the
meat into a large pot and add just water to cover the meat. Add the salt
and 3 chopped onions. Simmer on medium heat for 3 hours.
Remove the meat from the cooking liquid and let it cool. Cut the meat into
very small pieces or grind it with a meat grinder. Add the meat to the
cooking liquid with the 2 remaining onions, pepper and spices.
Bring the liquid to a boil and slowly add the blood by pouring it through
a sieve. Stir constantly. Add the flour, mixed with a small amounts of
water. (The flour may be browned in the oven before being add to the meat,
provided that slightly more flour is used.) Simmer the mixture on low heat
for approximately 1 hour, stirring frequently.
This sauce may served later by warming in a skillet.

Boudin des Branches (Blood Pudding Sausages)
To make blood pudding sausages, prepare blood pudding sauce but do not
simmer for the last half hour. Rather, clean the small intestines of the
pig, cut them into 20 inch pieces at tie them at one end.
Using a funnel or a piece of birch bark as was the Acadian tradition, fill
the intestinal lining with the sauce until the intestine is three
quarters full. press out the air and tie the other end, leaving some space
for expansion.
Put the branches (sausages) in boiling water and cook for 45 to 1 hour.

SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau

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