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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Boudins Maurice
Black Pudding Share 

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  1. Sausage skins, cleaned and in suitable lengths, tied at one end and lying in bowl of water
  2. 500 grams pork fat
  3. 2 cups (500 ml) fresh pig's blood
  4. 250 grams chopped onions
  5. 6 tablespoons fresh cream
  6. 1 teaspoon salt
  7. One pinch crushed black pepper
  8. 1/3 teaspoon mixed spices of your choice
  9. 1 liqueur glass of rum
black pudding 


  1. 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.
  2. Add the rum, mix well and incorporate with the pig's blood.
  3. 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.
  4. 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.
  5. 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.
  6. When the boudins are cooked, remove from pan and allow the to cool.
  7. Enjoy.
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