Boudin Noir

• 3 1/3 cups panko breadcrumbs
• 11/16 cup heavy cream double
• 4 3/8 cups onions finely chopped
• 1 7/16 tablespoons garlic minced
• 9/16 cup duck fat
• 2 1/4 cups green apples peeled and fine diced
• 1/2 cup dark rum
• 2/3 pound lean pork scraps ground
• 1 1/8 pounds pork fatback skin removed and fine diced
• 2 1/2 tablespoons salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon nutmeg
• 1/2 teaspoon quatre epices public blend
• 2 1/4 teaspoons porcini powder
• 1 1/4 teaspoons mild curry powder
• 2 pounds pig's blood
• hog casings Salted, soaked overnight in cold water
• brown chicken stock
• 1 2/3 tablespoons black pepper
• 3/4 teaspoon cinnamon
• 5/8 tablespoon clove
• 15/16 tablespoon ground ginger
• 4 star anise blades
• 2 green cardamom pods just the seeds inside

1. 1. Combine all of the ingredients in a spice grinder and process to a fine powder
2. 1. Combine the panko and double cream in a mixing bowl and set aside.
3. 2. Place the onion and garlic in a saute pan with half (60g) of the duck fat. Slowly, over low heat, cook them until very soft and trans-lucent. Set aside to cool in refrigerator.
4. 3. Separately, add the other half of the duck fat (60g) to a saute pan and place on high heat. Add the diced green apple and cook over high heat until golden and soft (about 3 minutes). Deglaze the pan with the dark rum, cook out until dry, and set aside until cool in refrigerator.
5. 4. In a mixing bowl combine all the ingredients except the blood.
6. 5. Add the cooked apple, the cooked onion/garlic, the ground meat, the fatback, the panko/cream mix, and all the spices. Add the blood and stir to combine, mixing thoroughly. Refrigerate for 10 minutes to thicken slightly.
7. 6. Stretch the hog casing over the sausage funnel and tie a knot in the end. Pour the sausage mix into a disposable piping bag. Place the piping bag into the sausage funnel and cut the tip off, squeezing the mix into the casing, making sure there are no air bubbles in the sausage or twists in the casing. Empty the contents of the piping bag into the hog casing. Do not tie the other end of the casing until you have twisted the sausage into links; this will allow air to escape and allow you to better regulate the compression of the final sausages. Twist into sausages, alternating direction of twists to make 18 firm sausages. You must work quickly as the casing is porous and blood can slowly leak from within.
8. 7. Pick up the circle of sausages and place them in a pot lined with a towel, cover with a drop top, and pour the hot brown chicken stock over top. Poach with a drop cover over low heat (liquid temperature around 200F) for about 25 minutes, or until the color has changed to a dull brownish black and the sausages are firm (looking for an internal temperature of 165F). Do not allow the liquid to boil. Remove the pot from the heat and allow the boudin to cool in the cooking liquid. When the sausages are sufficiently cool re- move from the liquid and refrigerate until ready to serve.
9. 8. To serve-cook slowly (lightly pricked and 10 minutes in the oven) in duck fat until skin is crispy. Cool for 2 minutes before serving.

breadcrumbs, heavy cream, onions, garlic, duck fat, green apples, dark rum, ground, pork fatback, salt, ground black pepper, nutmeg, quatre uepices public, porcini powder, curry powder, casings, brown chicken, black pepper, cinnamon, clove, ground ginger, anise blades, green cardamom pods just

Taken from www.yummly.com/recipe/Boudin-Noir-2255432 (may not work)