Boudin noir

[Luckylies]

I love love love boudain noir. I was first exposed to it in Martenique and have subsequently adored it on many a carribean vacation. A few question for you up-to-date folks. Where can I find it? Is it illegal or is this just an evil rumor? Are the French, Carribean, and Southern versions very different? if so how? Anybody have a good recipe? perhaps a mail order? I tried the USVI board but no dice

[Suzanne F]

Boudin noir = morcilla = Polish Kishka = blood sausage (all rather loose equivalents, actually) Yeah, each is different in the details, but all are goooooooooood.

[ladyyoung98]

im not sure where you are but a frined of mine keeps telling me that the best place to fine it is in a little town in louisiana called carencroe...cant remember the exact name of the place though he tells me its nto really a restaurant so much as it is some kind of store...though im sure if you ever get there the residents of the town would be able to tell you exactly where it is......might be a ways away for you right now though

[iriee]

i,ve made it a few times,,,,its pretty easy to make but messy! its a mixture of pigs blood,,,diced sweet fat,,diced onions,,diced apples,,salt pepper and nutmeg. the mixture is warmed and funneled into pork casings and poached. then classically it is sauted and garnished with potatoe puree and carmelized apples. yumm!

[iamthestretch]

Oh man. In haste, I initially read that topic line as "Bourdain Noir" -- and I just do not want to think about that particular blood sausage.

[Luckylies]

ha! he gets pretty close after those tropical jaunts!

serve hot with calvados?

[Luckylies]

still no recipes? nothing? I've even tried elswhere http://forums.egullet.org/index.php?showto...ndpost&p=781680 no dice...

[Matthew Grant]

I've not made it myself but I don know that you have to be very quick making it and need very fresh pigs blood as it congeals very quickly. This is possibly the reason for a lack of recipes.

[reachej]

There is a recipe for Boudin Noir in the Ducasse book Grand Livre de Cuisine: Bistrots, Brasseries et Restaurants de Tradition if that helps. You can order from Marcel et Henri, if that helps.

[Boris_A]

There are many different types of boudain, but as Mathew wrote correctly, you always need fresh pig blood.

Here in Switzerland, bloodsausage is produced immediately after slaughtering. Even many experienced chefs make their sausages with the help of a "Störmetzger", a guy who is called to do just this job. The Swiss version consists of blood, milk and spices. Do you really want to get into this business?. Usually, they are made by butchers.

You'll find a recipe here. Technically, it looks simple, but as always with such traditional stuff, there are secrets. There are bitter battles between aficionados which restaurants offers the best boudin.

A firmer, German variant:

Blood sausage; Added: 1 kg belly meat 1 kg bacon 1 kg of schwarte bruehe 3/4 l pig blood salt pepper majoran thymian fat Preparation: 1 kg belly meat, 1 kg bacon, 1 kg of schwarte is cooked for 3/4 hours. The schwarten drives one two until three times by the meat machine. One cuts belly meat and bacon into fine cubes, which one gives and with cooking bruehe does not pour over on a filter (with it the sausage when cutting does not lubricate). Then one gives the meat and Speckwuerfelchen to the gemahlenen schwarten, mixes the whole with 3/4 litre to fresh pig blood, peppers it with salt, pepper, majoran and thymian, works everything well among themselves, fills the mass into greased fall glasses and sterilizes 2 hours with 100 degrees.

Note: "Schwarte" is pig skin, "Speckwuerfelchen" are timy bacon cubes and "bruehe" is broth.

[Kevin72]

Jeffery Steingarten writes about trying to make Boudin Noir in Must've Been Something I Ate. He relates that in the U.S. there's pretty strict legislation on selling pig's blood, which may be why recipes here are hard to come by.

[ludja]

Per Boris_A's post, you can also get "boudin noir" or "blutwurst" at German and Austrian butchers in the U.S. That's the version I grew up with...

Edited January 21, 2005 by ludja (log)

[Luckylies]

hmmm I've talked around and apparently. stirring the still-warm from slaughter pigs blood with your hand is a requirement...

chorizo anyone?