Boudin Noir

[aris]

I got this recipe from http://www.hertzmann.com/

Aris

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The following recipe produces about 700 grams (24 ounces) of finished sausage. Depending on the diameter of the casing used, the final length will be between 60 and 75 centimeters (24 and 36 inches). It can be prepared in a single length or twisted into individual links prior to poaching. Note: click on the illustration below for a slide show about making boudin noir.


1.25 meters (4 feet) hog casing, 34 to 36-mm diameter

stuffing:
350 grams finely minced onions
90 grams lard
75 grams (1/2 large) peeled, cored, and minced apple
100 grams pork fatback
150 grams lean pork
6 grams minced garlic
10 grams minced flat-leaf parsley
12 grams (2-1/2 teaspoons) fine salt
2 grams (1 teaspoon) ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon quatre �pices
90 milliliters whole milk
1 tablespoon calvados
375 grams fresh pork blood


1. Sweat the onions in 75 grams lard over medium-low heat until they start to melt, about 30 minutes. Drain. Cool to room temperature before mixing with the other ingredients.

2. Sweat the apple in 15 grams lard over medium heat until it starts to color, about 10 minutes. Cool to room temperature before mixing with the other ingredients.

3. Grind the fatback and meat through a fine blade.

4. Soak sausage casing in warm water for 15 minutes. Rinse inside of casing with cold water.

5. Combine the cooked onions and apples with all the remaining ingredients, except the blood, in the bowl of a stand mixer fitted with a paddle. Use the lowest speed to thoroughly mix the ingredients. Add the blood and mix. Immediately stuff mixture into the casing. Do not overstuff the sausage.

6. Place the sausage in a large pot. Fill the pot with cold water. Cover the sausage with a drop lid. Heat the water to 85 to 90 �C (185 to 195 �F) and maintain it in this range. Poach the sausage for 18 minutes and until the internal temperature reaches at least 74 to 77 �C (165 to 170 �F). Carefully lift the sausage out of the water and place on a baking sheet. Rinse the sausage with cold water. Cool it in a refrigerator. Wrap sausage in plastic wrap until ready to use.

[Oddley]

Thanks for the link aris very interesting reading. It's a bit of a job to find the recipe and illustrations. So the direct link below might help.

http://www.hertzmann.com/articles/2002/ ... ipe_0.html

[aris]

It is actually quite a nice website - they have some good recipes for ham (search for jambon), and other sausages. The other recipes on there look good too. Very well documented.

This page is pretty good:

http://www.hertzmann.com/articles/2001/pork/index.php

[aris]

Anyone know where I can get a funnel like the one here:

http://www.hertzmann.com/articles/2002/boudin/

Looks like a jam funnel, but with a long pipe to hold the casings on. I suppose one could improvise one fairly easily - but hey, i'm a sucker for another sausagemaking gadget

[Paul Kribs]

Aris, They used to sell quite large funnels in Halfords a few years back, with a long tapered nozzle. I reckon if they still sell them you could maybe cut the nozzle to optimum size. I say if they still sell them because nowadays most oil containers come with a ready installed retractable pouring spout. Not really an authentic 'sausage' gadget, but there's always the option to improvise..

[aris]

Sounds good to me - i'll have a look. As long as it can handle hog casings, should be fine

[Paul Kribs]

Alternatively you could purchase one of these http://www.ascott-shop.co.uk/item2553.htm , for less than �3. You could utilise the end of a litre drinks bottle or something similar and fashion an opening which fits the baseplate and epoxy it in. You would then have the option of using different screw fit nozzles. A bit Heath Robinson come Blue Peter, but I reckon it would work..

[Spuddy]

Aris.
Could you not use the Reber?
Franco's black pudding mix is very loose and sloppy but the reber copes fine.

[aris]

I suppose I could, but if it is very liquid, i would not want it to leak out while I was getting the piston in (which is dont in a horizontal position).

[Spuddy]

If it is very liquid you could just prop the whole reber up at an angle on afew books whilst you fit the piston. That's what I do with the BP mix and it works fine.

[Franco]

The best stuffer for making black pudding is the Porkert �59 stuffer as it is filled vertically, I use it also as a back up stuffer when I'm making a big batch of sausages.

Franco

[cumberland-sausage]

I've got a Porkert grinder with sausage attachments. Would this be ok for the black pudding mix? (which is on order)

Another question: I've misplaced the cross shaped spacer for the sausage attachment. Will this seriously affect my sausage stuffing? If so where can I get a replacement?

[Paul Kribs]

@aris, If you are still after a funnel they sell them here http://www.nisbets.co.uk/group.asp?group=1401&section=S186




regards Paul Kribs

[Franco]

Cumberland

If you call the shop on Monday ask one of the girls to send you a free spacer, they weigh hardly anything so post is negligible.

Franco

[Deer Man]

"If you call the shop on Monday ask one of the girls to send you a free spacer, they weigh hardly anything so post is negligible.

Franco"

Franco is this the spacer I was told you DON'T DO