Courtesy of The Complete Art & Science of Sausage Making by Tonia Reinhard, Brendan Reinhard & Brent Mitchell © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Boudin Noir

Boudin noir means “black sausage” in Old French. It’s one of the oldest French sausages, dating back at least 2000 years. The dark color comes from its blood content. Traditionally, the pig was bled by continuously moving one of the forelegs, which promoted drainage and prevented clot formation. Children were often drafted to stir the warm blood, to keep itfrom coagulating. French sausage makers now remove the blood using a vacuum system and centrifuge it to prevent coagulation. We modified the traditional recipe for modern sensibilities, but it still takes a stout heart to make thesesausages!

Tips

When dicing the pork fat, keep the size of the dice to just under 1⁄5inch (5 mm). This will help you achieve the traditional texture.

Extra fat and lean pork can be carefully packed into freezer bags and stored in the freezer for up to 6 months.

• Cheesecloth

11⁄2 lbs boneless pork shoulder blade roast 750 g

11⁄2 tbsp vegetable oil 22 mL

1 lb onions, finely chopped 500 g

1 tbsp kosher salt 15 mL

1 tsp freshly ground black pepper 5 mL

1⁄2 tsp cayenne pepper 2 mL

1⁄2 tsp ground cinnamon 2 mL

3 oz jowl bacon 90 g

1 lb beef blood 500 g

1 cup dry bread crumbs 250 mL

2 large eggs, beaten 2

1⁄4 cup heavy or whipping (35%) cream 60 mL

4 to 5 feet 32/35 mm hog casing, soaked 120 to 150 cm

1. Cut off the fat from the pork roast, trimming it down to lean meat as much as possible. Weigh out 8 oz (250 g) pork fat and finely dice to just under 1⁄5 inch (5 mm). Weigh out 6oz (175 g) lean pork. Reserve any extra fat and lean pork for another use.

2. In a medium skillet, heat oil over medium-high heat. Add onions and cook, stirring, for about 8 minutes or until translucent.

3. In a pot of hot water (up to 200°F/93°C), blanch pork fat for 5minutes, gently stirring to immerse the fat, to seal the surface and prevent discoloration when added to blood. Drainand let cool completely.

4. In a large bowl, combine onions, pork fat, salt, black pepper, cayenne and cinnamon.

5. Using the fine grinder plate, grind lean pork and bacon into alarge bowl or stand mixer bowl.

Makes 11 sausage

Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca

120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

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