Boudin (Sausage Making) Recipe

Ingredients

1 lb hog or beef blood (1pint)
1/2 lb hog fat
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cayenne
1/2 garlic clove
2 onions


Directions

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=-]


Servings: 1 sausage

 

 

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Categories: Meat; Sausage


The History of Recipes

It is quite feasible to follow the history of recipes back into ancient history, certainly as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these early cook books were just primitive hieroglyphic recipes for food preparation.

Moving on, we have two interesting books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of meals on the tables of the rich and powerful of the period.

By the time we get to the twentieth century, cooking publications were in high demand, mostly as a result of higher levels of literacy, people having increased free time and having more money.

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We hope you enjoy this Boudin (Sausage Making) recipe.

 


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