*  Exported from  MasterCook  *
 
                       BOUDIN DU PAYS (BLOOD PUDDING)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            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
                         Cloves
                         Summer Savory
                         Coriander seeds -- crushed
                         -to taste
    2       T            Flour
 
   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.
  
 
 
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