Boudin (sausage making)
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Boudin (sausage making)
  Sausage  
Last updated 6/12/2012 1:09:50 AM. Recipe ID 36896. Report a problem with this recipe.
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      Title: Boudin (sausage making)
 Categories: Sausages, Meats
      Yield: 1 Sausage
 
      1 lb Hog or beef blood (1pint)
    1/2 lb Hog fat
    1/4 ts Salt
    1/4 ts Pepper
    1/2 ts Cayenne
    1/2    Garlic clove
      2    Onions
 
  Mince the onions fine and fry them slightly in a small piece of the
  hog fat. Add the minced garlic. Hash and mince the remaining fat very
  fine and mix it thoroughly with the beef blood. Mix the onions,
  spices and herbs. When all mixed take the prepared casings or
  entrails and fill with the mixture, being careful to tie the casing
  at the further end before attempting to fill. Then tie the other end
  making the sausage into strings of about two feet. Wash them
  thoroughly on the outside after filling and then tie again in spaces
  of about three inches or less in length, being careful not to make
  too long. Place them to cook in a pot of tepid water never letting
  them boil as that would curdle the blood. Let them remain on the slow
  fire till you can prick the sausage with a needle and no blood will
  exude. Then take them out, let them dry and cool
  
  Boudins are always fried in boiling lard. Some broil them, however.
  
  [-=PAM=-]
  




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Recipe ID 36896 (Apr 03, 2005)

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