Text 32516, 93 rader
Skriven 2009-12-23 07:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av LEE LOFASO
Ärende: Hot Boudin
==================
-=> Lee Lofaso wrote to Dave Drum <=-

 DD>There have been some truly bizarre recipes in all eras. Many of them even
 DD>posted here if for no more than their EEEEEWWWWWW!!!! value.   Bv)=

 LL> Oh, I dunno.  Some things Cajun love to eat might be considered
 LL> as being "weird" or "gross" by non-Cajuns.  But to Cajuns, there
 LL> is nothing "weird" or "gross" about those foods.  Such as boudin
 LL> rouge (blood boudin).  For some unknown reason, the FDA refuses
 LL> to allow Cajuns to sell or serve boudin rouge.  But we still
 LL> do.  <evil grin>

Nothing bizarre about boudin rouge (aka boudin noir). We used to make a similar
sausage at butchering time. Only my "olds" called it blood pudding. It needs to
be "et up" right smart as it doesn't keep well - which is probably what pisses
off the FDA.

I think whether you call it boudin noir or blood pudding depends on if your
ancestors were Froggish or Limey.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boudin Noir (Blood Pudding)
 Categories: Pork, Sausages, Herbs, Booze
      Yield: 10 pounds
 
      2 l  Fresh pig's blood (2.1 qt)
      1 md Pig's head
           Aromatic vegetables;
           - carrots, onions, parsley,
           - etc.
      2 lb Back fat; fine diced, soaked
           - overnight to remove salt
           - (if salted)
      1 tb Lard
      2 lb Onion; finely diced
      3 ts Thyme
  1 1/2 ts Quatre epices
      2 ts Brown sugar
      2 oz Calvados
    200 g  Breadcrumbs (7 oz)
           +=SOAKED IN=+
      2 pt Heavy cream
      1    Hank of hog casings

  These may be eaten cold in slices with an aperitif or grilled
  hot with apples and potatoes. For the full effect, put on a
  thick sweater and eat these outside on a clear Fall day with
  a very large bottle of cool French cider.

  1. Bring head to boil with aromatics for 2-3 hours or until
  fully cooked through and yielding. When cool, pick all meat
  and skin from head, chop fine (better to put through meat
  grinder) and reserve. Discard stock and veg or save for
  another use.
 
  2. While head is cooking/cooling, sweat onions and thyme in
  lard until clear and soft but not yet brown. Add diced back
  fat partway through to allow to soften. Reserve and allow
  to cool.
 
  3. Mix ground head, onions, thyme and back fat w/remaining
  ingredients and mix well to combine. Mixture should be
  pourable but an applesauce consistency.

  4. Ladle mixture into casings using a funnel. Tie off in
  six-inch lengths or in loops if you are good at that sort
  of thing.
 
  5. Poach at a level JUST below a simmer (about 180øF) for
  30-40 minutes until links are an even, rich brown and do
  not bleed when pricked. When cooked through, allow to cool
  completely.

  Be very careful not to stuff the links too full or allow
  to rest on the bottom of the pot or they will burst.

  From: http://www.chow.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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