📝 About This Recipe
A cornerstone of French charcuterie, Boudin Noir is a velvety, rich blood sausage that balances savory minerals with the sweetness of caramelized onions and warm spices. This recipe honors the traditional 'Boucherie' style, producing a delicate texture that melts in the mouth while offering a complex profile of cloves, nutmeg, and cream. Whether seared until crisp or poached gently, it represents the pinnacle of rustic, nose-to-tail culinary craftsmanship.
🥗 Ingredients
The Meat and Fat
- 500 grams Pork back fat (fatback) (finely diced into 2mm cubes)
- 250 grams Pork shoulder (ground through a fine die)
- 1 liter Fresh pork blood (strained and kept at room temperature)
Aromatics and Base
- 500 grams Yellow onions (very finely minced)
- 50 grams Unsalted butter (for sweating the onions)
- 200 ml Heavy cream (35% fat) (to provide a silky texture)
- 20 grams Fine sea salt
- 5 grams Freshly ground black pepper
The Spice Blend (Quatre Épices)
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground cinnamon
Casings and Poaching
- 3 meters Natural hog casings (rinsed and soaked in warm water)
- 4 liters Bouillon or water (for poaching)
👨🍳 Instructions
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1
Prepare the hog casings by rinsing them under cool water and soaking them in a bowl of warm water with a splash of vinegar for 30 minutes to improve elasticity.
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2
In a large heavy-bottomed pan, melt the butter over low heat. Add the finely minced onions and cook slowly for 20-25 minutes until they are soft and translucent but not browned.
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3
Add the finely diced pork fat to the onions. Increase heat slightly and cook for another 5-10 minutes until the fat begins to turn translucent and slightly 'melted' at the edges.
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4
In a large mixing bowl, combine the ground pork shoulder, salt, pepper, and the 'Quatre Épices' spice blend. Mix thoroughly to ensure even distribution.
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5
Slowly pour the room-temperature pork blood through a fine-mesh sieve into the bowl with the meat and spices. Stir gently but continuously with a wooden spoon.
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6
Incorporate the onion and fat mixture into the blood and meat base. Stir in the heavy cream last; this will lighten the color to a deep mahogany and add richness.
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7
Fit your sausage stuffer with a wide nozzle. Slide the prepared hog casing onto the nozzle, leaving a small overhang at the end. Do not tie the end yet to allow air to escape.
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8
Fill the stuffer with the blood mixture. Slowly pump the mixture into the casing. The mixture is liquid, so hold the casing firmly to ensure it fills evenly without air bubbles. Tie off the ends with butcher's twine when full.
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9
Twist the long sausage into 15cm (6-inch) links, alternating the direction of the twists to prevent them from unraveling.
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10
Bring a large pot of water or light bouillon to a very gentle simmer (about 80°C / 175°F). Do not let it boil, as the casings will burst.
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11
Carefully lower the sausages into the water. Poach for 20 minutes. To check for doneness, prick a sausage with a needle; if the liquid that emerges is dark red, they need more time. If it is clear or brownish-black, they are done.
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12
Remove the sausages with a slotted spoon and immediately plunge them into an ice bath for 5 minutes to stop the cooking and set the texture.
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13
Hang the sausages or lay them on a rack in the refrigerator to dry for at least 2 hours before frying or grilling.
💡 Chef's Tips
Temperature control is critical: never let the poaching water reach a boil or the blood will expand too quickly and shatter the casings. Always strain your blood through a sieve to remove any small clots for a perfectly smooth texture. If you cannot find fresh blood, many specialty butchers sell frozen blood; ensure it is fully thawed and whisked smooth before use. For the best flavor, use 'fatback' rather than leaf lard, as the cubes of fat provide the essential traditional texture. Prick any visible air bubbles with a sterile pin before poaching to prevent the sausage from bursting in the pot.
🍽️ Serving Suggestions
Classic French Style: Pan-fry thick slices in butter until crispy and serve with caramelized apples and buttery mashed potatoes. Breakfast Pairing: Serve alongside poached eggs and sourdough toast for a decadent morning meal. Wine Pairing: A rustic, earthy red wine like a Beaujolais or a Northern Rhône Syrah cuts through the richness beautifully. Cider Pairing: A dry, crisp French Cidre de Normandie provides a perfect acidic contrast to the savory fat.