Boudin Du Pays (Blood Pudding)

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Title: Boudin Du Pays (Blood Pudding)
Categories: Ethnic, Pork/ham
Yield: 1 servings

2 c Pork blood 5 Onions; chopped
-Salt -Salt & pepper
2 lb Pork, fresh Cloves
1 Pig's lung Summer Savory
1/2 Pig's heart Coriander seeds; crashed
2 Pig necks -to taste
-Salt 2 tb Flour

"Blood pudding is one of the great delicacies of Acadian cuisine. It used
to be that every Acadian family made its own. Since the annual slaughter
came during Advent, the boudin was usually saved for the Christmas
holidays." Also part of Cajun cuisine,

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 (sausages) in
boiling water and cook for 45 to 1 hour.

SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau

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