Sausage skins, cleaned and in suitable
lengths, tied at one end and lying in bowl of water
500 grams pork fat
2 cups (500 ml) fresh pig's blood
250 grams chopped onions
6 tablespoons fresh cream
1 teaspoon salt
One pinch crushed black pepper
1/3 teaspoon mixed spices of your choice
1 liqueur glass of rum
Method:
Cut pork fat into small cubes and
partially cook in a heavy based saucepan. When the fat starts to melt,
add the chopped onions and allow to cook until tender but not browned.
Remove from heat and mix in the cream, salt, black pepper and mixed
spices.
Add the rum, mix well and incorporate
with the pig's blood.
Pick a suitable length of sausage
skins and tie a knot at one end. Using a funnel of suitable diameter,
pour the mixture into the sausage skins. Pack fairly loosely and tie
the other end, as the mixture will expand during cooking. Repeat until
all ingredients are used up.
Bring a large pan (of suitable size
to accommodate all the boudins) half filled with water to the boil.
Remove from the heat and allow water to stop boiling. Carefully lower
in the boudins. Return to the boil over low heat and allow to simmer
for about 20 minutes. If the boudins rise to the surface, prick with a
sharp pin to allow air bubbles to escape.
Test if the boudins are cooked by
pricking with a needle. If blood runs out, the boudins are not cooked.
If a brown liquid runs out, the boudins are cooked.
When the boudins are cooked, remove
from pan and allow the to cool.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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