Basque Black Pudding
The Boudin Basque is a robust Basque blood sausage that gets its distinctive aroma from the characteristic red pepper (Piment d'Espelette). The sausage combines pig blood with fat, onions, and the typical Basque spice into a harmonious whole. It is traditionally served warm with bread or enjoyed as part of a Basque breakfast.
Ingredients(for 1 kg)
Instructions
Preparing the Onions
15 minutesSauté the finely diced onions in lard over medium heat until translucent, soft, and lightly golden. Do not brown. Allow to cool completely before mixing with the blood.
Mixing the Filling
10 minutesStir the pig blood with salt, Espelette pepper, and black pepper. Fold in the diced fat and cooled onions and mix everything evenly. The mixture should be liquid-creamy in consistency.
Stuffing and Poaching
30-40 minutesImmediately fill the blood mixture into prepared pork casings (caliber 30-35 mm) and twist into 20 cm long sausages. Poach the sausages in a large pot with 80°C hot water (never boiling) until a core temperature of 75-78°C is reached, approximately 20-25 minutes.
Cooling
60 minutesImmediately refresh the finished poached sausages in ice-cold water for 15 minutes to stop the cooking process. Drain on a rack and allow to cool at room temperature. Then store cold and consume within 3 days.
Pro Tip
Fresh pig blood must be stirred with a little salt immediately after slaughter to prevent coagulation. The Piment d'Espelette should always be sourced authentically from the Basque Country to ensure the genuine aroma.
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