Bearnaise black sausage (boudin noir)
5 servings
150 minutes
Bearn black sausage (boudin noir) is a traditional dish of French cuisine filled with deep, rich flavors and centuries-old traditions. Its roots trace back to the rural regions of France where the art of meat preparation was passed down through generations. Tender pork meat, a wealth of aromatic spices, onions, and garlic create a unique combination, while the addition of pig's blood gives the sausage a velvety texture and rich taste. Slow cooking enhances its complex aroma, and sterilization ensures its longevity. Boudin noir can be served cold to enjoy its softness or grilled to reveal its spicy notes.
1
Boil 1 kg of fatty pork mince for 30 minutes. Clean and chop 1 kg of onions and 250 g of garlic, finely chop 40 g of thyme and a bunch of parsley, and add to the mince. Simmer for one and a half hours on low heat.
- Ground pork: 1 kg
- Onion: 1.5 kg
- Garlic: 250 g
- Thyme: 40 g
- Parsley: 1 bunch
2
Pour a large volume of water into a pot, add half a pig's head, add coarse salt, and boil with 1 kg of leeks, 3 heads of onions, 4 hot red peppers, and 500 g of carrots (cut all vegetables into large pieces).
- Pig's head: 0.5 piece
- Leek: 1 kg
- Onion: 1.5 kg
- Chili pepper: 4 pieces
- Carrot: 500 g
- Salt: to taste
3
Separate the meat from the bones. Pass the meat with leeks through a meat grinder and transfer it to a pot with the minced meat. Season to taste and add spices. Pour in 5 liters of blood. Mix thoroughly. Distribute into glass or metal jars and sterilize for 2 hours. Serve the boudin noir cold or grilled in slices.
- Leek: 1 kg
- Pig's blood: 5 l
- Ground black pepper: to taste
- Condiments and seasonings: to taste
