Boudin Noir Recipe Ernie Diamond

• Two liters fresh pig's blood
• One medium sized pig's head
• Aromatic Vegetables (carrots, onions, parsley, etc.)
• 2 lb. back fat, finely diced and soaked overnight to remove salt (if salted)
• 1 T lard
• 2 lb. onion, finely diced
• 3 tsp. thyme
• 1.5 tsp. quatre epices
• 2 tsp. brown sugar
• 2 oz. calvados
• 200 g. breadcrumbs soaked in 2 pt. heavy cream
• One hank hog casings

1. Bring head to boil with aromatics for 2-3 hours or until fully cooked through and yielding.
2. When cool, pick all meat and skin from head, chop fine (better to put through meat grinder) and reserve.
3. Discard stock and veg or save for another use.
4. While head is cooking/cooling, sweat onions and thyme in lard until clear and soft but not yet brown.
5. Add diced backfat partway through to allow to soften.
6. Reserve and allow to cool.
7. Mix ground head, onions, thyme and backfat with remaining ingredients and mix well to combine.
8. Mixture should be pourable but an applesauce consistency.
9. Ladle mixture into casings using a funnel.
10. Tie off in six-inch lengths or in loops if you are good at that sort of thing.
11. Poach at a level below a simmer (c. 180 degrees) for 30-40 minutes until links are an even, rich brown and do not bleed when pricked.
12. When cooked through, allow to cool completely.

liters, vegetables, back fat, t, onion, thyme, quatre epices, brown sugar, calvados, breadcrumbs, casings

Taken from www.chowhound.com/recipes/boudin-noir-27843 (may not work)