Chestnut Flour Boudin
By: Oana Silaghi-Be...
Published: Wednesday, January 5, 2011 - 1:38pm

Ingredients




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 ¼ inch cubes
1 tablespoon of salt

Preparation

1 Here is what to do ... 2 Soak the bread in the cream (what a first step n'est ce pas?). 3 Blanch back fat in boiling water for about 25 minutes, chill and set aside. 4 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. 5 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. 6 Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end. 7 The sausage must be cooked right away as casings are permeable. 8 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. 9 Once done, stop cooking by dunking glorious sausage in ice water. 10 Remove. Enjoy.