Chestnut Flour Boudin

• 1 liter pig's blood good luck oh adventurer!
• 3 onion medium, minced
• 1/4 ounce pork 8 of, back fat cut into inch dice
• 300 milliliters cream 35%%
• 2 sprigs fresh thyme leaves from
• 1 teaspoon spice mix grind your own! you've come this far! you can do it!
• 1/4 cup chestnut flour warning, this stuff is incredible you will become addicted
• 2 cups bread crusts removed and cut into 1/4 inch cubes
• 1 tablespoon salt

1. Soak the bread in the cream (what a first step n'est ce pas?).
2. Blanch back fat in boiling water for about 25 minutes, chill and set aside.
3. Sweat onions in a pan with thyme, 4 spice and salt until translucent but not brown. Add chestnut flour and stir for about 2 minutes. Set aside.
4. Check to make sure the casings have no tears by running cold water through them, measure out 4 feet and then tie one end with butcher string.
5. Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end.

liter, onion, pork, thyme, flour warning, bread crusts, salt

Taken from www.yummly.com/recipe/Chestnut-Flour-Boudin-1651149 (may not work)