Name: Authentic Boudin Noir Recipe
Prep time: 60 min
Cook time: 45 min
Yield: 6
Cuisine: France
Ingredients: 1 liter fresh pork blood (preserved with citrate or salt); 300 grams pork fatback (diced into 1/4-inch cubes); 200 grams onions (finely chopped); 50 grams pork liver (optional, for added richness); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1/2 teaspoon ground allspice; 1/4 teaspoon ground clove; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 tablespoon apple cider vinegar; 100 milliliters milk (or cream, for added richness); 60 grams plain breadcrumbs (or cooked rice, as a binder); Natural pork casings (hog casings, 32-35mm diameter, soaked and rinsed); 1 tablespoon lard or neutral oil (for frying)

Boudin Noir 🇫🇷 France

Blood sausage

French sausage

Made with

Pork blood pork fat spices

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