2 cup pork blood salt
2 lb pork, fresh
1 pig's lung
1/2 pig's heart
2 pig necks salt
5 onions, chopped salt & pepper
1 cloves
1 summer savory
1 coriander seeds, crushed to taste
2 tbsp flour
Directions
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 in
boiling water and cook for 45 to 1 hour.
Servings: 1 servings
Boudin Du Pays (Blood Pudding) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Historians have traced the existence of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there were a couple of interesting books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of food on the tables of the nobility of the time. Over the following few centuries, the upper-class families of the West competed with each other to serve up the most exotic banquets, and because of this the best cooks and their recipe collections were much in demand. However, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes of the day. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Boudin Du Pays (Blood Pudding) recipe.
