Photo: Gabriel Gurrola
Boudin Noir Recipe
12 ingredients
10 pounds. This is a very easy recipe to halve, by the way and they freeze extraordinarily well.
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I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it...
Estimated Nutrition (whole recipe, rough)
864
Calories
15g
Protein
33g
Fat
125g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes