Boudin Noir Recipe | Yummly
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Boudin Noir

PORK FOODSERVICE
24Ingredients
90Minutes
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Ingredients

US|METRIC
18 SERVINGS
  • 100 grams panko breadcrumbs
  • 200 grams heavy cream (double)
  • 700 grams onions (finely chopped)
  • 12 grams garlic (minced)
  • 120 grams duck fat
  • 280 grams green apples (peeled and fine diced)
  • 1/2 cup dark rum
  • 300 grams lean pork scraps (ground)
  • 500 grams pork fatback (skin removed and fine diced)
  • 2 1/2 tablespoons salt
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon quatre épices (public blend)
  • 2 1/4 teaspoons porcini powder
  • 1 1/4 teaspoons mild curry powder
  • 920 grams pig's blood
  • hog casings (Salted, soaked overnight in cold water)
  • brown chicken stock
  • 4 grams black pepper
  • 2 grams cinnamon
  • 4 grams clove
  • 5 grams ground ginger
  • 4 star anise (blades)
  • 2 green cardamom pods (just the seeds inside)
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    Directions

    1. 1. Combine all of the ingredients in a spice grinder and process to a fine powder
    2. 1. Combine the panko and double cream in a mixing bowl and set aside.
    3. 2. Place the onion and garlic in a sauté pan with half (60g) of the duck fat. Slowly, over low heat, cook them until very soft and trans-lucent. Set aside to cool in refrigerator.
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