Boudin du Pays (Blood Pudding)
- 2 c Pork blood
- 2 lb. Pork, fresh
- 1 Pig's lung
- 1/2 Pig's heart
- 2 Pig necks
- 5 Onions; chopped
- Salt & pepper
- Summer Savory
- Coriander seeds; crashed to taste
- 2 tb Flour
- 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.
- 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.
- Notes: 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
- Put the branches (sausages) in boiling water and cook
for 45 to 1 hour.
Recipe source: A Taste of Acadie by Marielle