Boudin (Sausage Making) Recipe

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Boudin (Sausage Making) Ingredients

1 lb hog or beef blood (1pint)
1/2 lb hog fat
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cayenne
1/2 garlic clove
2 onions

A Recipe for
Boudin (Sausage Making)

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Great food is like great sex. The more you have the more you want.
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This Recipe for Boudin (Sausage Making) is one of thousands in the Recipes-to-go Meat Cookbook.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
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Boudin (Sausage Making)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Boudin (Sausage Making) Directions

Mince the onions fine and fry them slightly in a small piece of the
hog fat. Add the minced garlic. Hash and mince the remaining fat very
fine and mix it thoroughly with the beef blood. Mix the onions,
spices and herbs. When all mixed take the prepared casings or
entrails and fill with the mixture, being careful to tie the casing
at the further end before attempting to fill. Then tie the other end
making the sausage into strings of about two feet. Wash them
thoroughly on the outside after filling and then tie again in spaces
of about three inches or less in length, being careful not to make
too long. Place them to cook in a pot of tepid water never letting
them boil as that would curdle the blood. Let them remain on the slow
fire till you can prick the sausage with a needle and no blood will
exude. Then take them out, let them dry and cool

Boudins are always fried in boiling lard. Some broil them, however.

[-=PAM=-]

Serves: 1

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Boudin (Sausage Making) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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