Chestnut Flour Boudin
Here is what you need ..
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
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
Here is what to do ...
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.