Boudin Noir (Blood Sausage)

Blood Sausage (Boudin Noir):

Ingredients:

·      1 qt blood

·      1 onion

·      1 apple

·      2 eggs

·      2 oz brandy

·      1 qt. Back fat – diced small

·      1 cup Cream

Method:

·      Render back fat

·      Sweat onions & apple in rendered fat

·      Mix eggs with brandy, add blood & cream, add onion & apple mixture

·      Place casing on funnel (tie off end), scoop blood mixture into funnel to feed into casing. Once you have a good sausage, tie off the other end.

·      Poach in simmering water until no blood squirts out when poked with knife tip

·      Fry sausage gently on both sides.

·      Slice thin & enjoy