📝 About This Recipe
A cornerstone of Martinican and Guadeloupean gastronomy, Boudin Créole is a rich, deeply spiced blood sausage that embodies the spirit of Caribbean celebration. Unlike its European cousins, this version is defined by the aromatic heat of Scotch Bonnet peppers, the sweetness of 'pain de mie', and a complex blend of 'quatre épices'. Each bite offers a velvety texture and a lingering warmth that has made it the undisputed king of Creole appetizers.
🥗 Ingredients
The Base
- 1 liter Fresh pig's blood (strained and kept at room temperature)
- 300 grams White bread (Pain de mie) (crusts removed, torn into small pieces)
- 250 ml Whole milk (to soak the bread)
Aromatics and Seasoning
- 200 grams Pork fat (back fat) (very finely minced)
- 1 bunch Cive (Caribbean scallions) (finely chopped)
- 1 large Yellow onion (finely minced)
- 4 pieces Garlic cloves (crushed into a paste)
- 1 piece Scotch Bonnet pepper (seeded and minced extremely fine)
- 1/2 cup Fresh parsley (finely chopped)
- 3 sprigs Fresh thyme (leaves only)
The Spice Blend
- 1 tablespoon Quatre Épices (blend of pepper, cloves, nutmeg, and ginger)
- 1/2 teaspoon Ground cinnamon
- 1.5 tablespoons Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil (for sautéing)
Casings
- 2-3 meters Natural pork casings (cleaned and soaked in lemon water)
👨🍳 Instructions
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1
Begin by soaking the bread pieces in the milk in a large bowl. Let it sit for 20 minutes until the bread is completely soft, then mash it with a fork or squeeze it by hand to create a smooth paste.
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2
In a large skillet over medium-low heat, add the vegetable oil and the finely minced pork fat. Render the fat for about 5 minutes until it begins to melt but does not brown.
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3
Add the minced onions and cives (scallions) to the skillet. Sauté gently until translucent and fragrant, about 8 minutes. Add the garlic and Scotch Bonnet pepper in the last 2 minutes to avoid burning the garlic.
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4
Stir in the parsley, thyme, cinnamon, and quatre épices. Cook for 1 minute to wake up the essential oils in the spices, then remove the skillet from the heat and let it cool slightly.
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5
In a very large mixing bowl, combine the soaked bread paste and the sautéed aromatic mixture. Mix thoroughly until uniform.
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6
Slowly pour the pig's blood into the bowl through a fine-mesh strainer to ensure there are no clots. Stir constantly with a wooden spoon as you pour to incorporate.
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7
Season the mixture with salt and black pepper. Pro tip: Fry a tiny spoonful of the mixture in a pan to taste it and adjust the seasoning before stuffing the casings.
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8
Prepare your sausage stuffer or a wide-mouth funnel. Slide the cleaned casing onto the nozzle, leaving a few inches at the end to tie a knot.
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9
Slowly fill the casings with the blood mixture. Do not pack them too tightly, as the mixture expands during cooking and the casings will burst. Aim for a soft, pliable feel.
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10
Tie the sausages into 10cm (4-inch) links using kitchen twine.
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11
Prepare a large pot of water. Add a pinch of salt, a few scallion tops, and a slice of lime. Bring to a very gentle simmer (about 80°C/175°F)—never let it boil.
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12
Carefully submerge the sausages. Poach them for 20-25 minutes. If they float to the top and feel firm to the touch, they are ready. Use a needle to prick any air bubbles if you see them expanding dangerously.
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13
Remove the boudin carefully with a slotted spoon and let them cool and set on a wire rack for at least 30 minutes before serving.
💡 Chef's Tips
The secret to a smooth boudin is the bread; ensure it is mashed into a completely homogenous paste with the milk. Never let the poaching water reach a rolling boil, or the casings will split instantly; keep it at a 'shiver'. Always use gloves when handling Scotch Bonnet peppers to avoid skin irritation. If you cannot find 'cives', a mix of chives and the green parts of spring onions is a suitable substitute. For the best flavor, let the finished boudin rest in the fridge overnight and reheat gently in a pan with a little butter.
🍽️ Serving Suggestions
Serve warm as an appetizer with a side of 'Accras de Morue' (cod fritters). Pair with a classic 'Ti' Punch' (white rum, lime, and cane syrup) to cut through the richness. Accompany with a spicy Creole sauce or a simple squeeze of lime juice. Serve alongside roasted breadfruit or sweet potatoes for a more substantial meal. Include a small side of 'Chien' sauce (a vibrant herb and vinegar dressing) for brightness.