Chestnut Flour Boudin


Here is what you need ..
Pork casings
1 liter of pig's blood (good luck oh adventurer!)
3 medium onion, minced
1/4 ounce 8 of pork back fat cut into inch dice
300 milliliters 35%% cream
2 sprigs Fresh thyme, leaves from
1 teaspoon of 4 spice mix (grind your own! you've come this far! you can do it!)
1/4 cup of chestnut flour (warning, this stuff is incredible you will become addicted)
2 cups of bread, crusts removed and cut into ΒΌ inch cubes
1 tablespoon of salt


Here is what to do ...
Soak the bread in the cream (what a first step n'est ce pas?).
Blanch back fat in boiling water for about 25 minutes, chill and set aside.
Sweat onions in a pan with thyme, 4 spice and salt until translucent but not brown. Add chestnut flour and stir for about 2 minutes. Set aside.
Check to make sure the casings have no tears by running cold water through them, measure out 4 feet and then tie one end with butcher string.
Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end.
The sausage must be cooked right away as casings are permeable.
In water that does not go above 80C or 175F (they may burst on you otherwise) cook the sausage for 25-30 minutes depending on the size. Make sure to poke tiny toothpick holes in them at the beginning of cooking (once in water) to avoid tearing.
Once done, stop cooking by dunking glorious sausage in ice water.
Remove. Enjoy.


1 servings


Wednesday, January 5, 2011 - 1:38pm

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