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Name: Boudin Du Pays (Blood Pudding)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 Onions; chopped; Cloves; 2 lb Pork, fresh; 2 c Pork blood; Summer Savory; Coriander seeds; crushed; 2 tb Flour; 2 Pig necks

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INGREDIENTS

5 Onions; chopped
Cloves
2 lb Pork, fresh
2 c Pork blood
Summer Savory
Coriander seeds; crushed
2 tb Flour
2 Pig necks

INSTRUCTIONS

SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. BOUDIN DES BRANCHES (BLOOD PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches in boiling water and cook for 45 to 1 hour.

NOTES

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Boudin Du Pays (Blood Pudding)

5 Onions; chopped
 Cloves
2 lb Pork, fresh
2 c Pork blood
 Summer Savory
 Coriander seeds; crushed
2 tb Flour
2 Pig necks

SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood,  immediately add salt and stir to prevent coagulation. Cut the fresh pork,  the lung, heart and neck into large pieces. Place the meat into a large pot  and add just water to cover the meat. Add the salt and 3 chopped onions.  Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid  and let it cool. Cut the meat into very small pieces or grind it with a  meat grinder. Add the meat to the cooking liquid with the 2 remaining  onions, pepper and spices. Bring the liquid to a boil and slowly add the  blood by pouring it through a sieve. Stir constantly. Add the flour, mixed  with a small amounts of water. (The flour may be browned in the oven before  being add to the meat, provided that slightly more flour is used.) Simmer  the mixture on low heat for approximately 1 hour, stirring frequently. This  sauce may served later by warming in a skillet. BOUDIN DES BRANCHES (BLOOD  PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding  sauce but do not simmer for the last half hour. Rather, clean the small  intestines of the pig, cut them into 20 inch pieces at tie them at one end.  Using a funnel or a piece of birch bark as was the Acadian tradition, fill  the intestinal lining with the sauce until the intestine is three quarters  full. press out the air and tie the other end, leaving some space for  expansion. Put the branches in boiling water and cook for 45 to 1 hour.

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Nutrition

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Serving Size: 1 Serving (940g)
Recipe Makes: 1 Servings

Calories: 5365
Calories from Fat: 5040 (94%)

Amt Per Serving		% DV

	Total Fat 560g	747 %
	Saturated Fat 205.1g	1025 %
	Monounsaturated Fat 267.6g
	Polyunsanturated Fat 60.3g
Cholesterol 616.9mg		190 %
Sodium 4613.9mg		159 %
Potassium 1125.4mg		30 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 18.3g
Protein 54.3g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5365

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