Smoked Black Pudding Boudin
Smoked boudin noir is a rich blood sausage in the French-Creole style, made with pork blood, fat pieces, and aromatic spices. The light smoking gives this traditional sausage additional depth and a subtle smoky flavor. It is an elegant product served warm with caramelized apples or onions.
Ingredients(for 1 kg)
Instructions
Preparing the Filling
20 minutesStir fresh pork blood with 18 g salt and pass through a fine sieve. Briefly sauté diced fatback (1 cm cubes) in a pan over medium heat. Add cooled fatback, sautéed onions, cream, allspice, nutmeg, and thyme to the blood and stir well.
Stuffing & Poaching
30-40 minutesQuickly fill the liquid mixture into beef casings (40-45 mm) – not too tightly, as blood expands during cooking. Tie off sausages and immediately place in 75-78 °C hot water (no boiling!). Poach for 25-30 minutes until the filling is firm. Prick with a needle – if no blood runs out, they are done.
Cooling & Drying
1 hourBriefly dip poached sausages in cold water to stop the cooking process. Hang on smoking rods and dry in the smoker for 45-60 minutes at 40-50 °C without smoke until the casing has a slight sheen.
Light Smoking
1-2 hoursIncrease temperature to 75-85 °C. Add apple and alder wood chips. Lightly smoke sausages for 1-2 hours until the core temperature is 72-75 °C and the casing has a deep mahogany hue. Do not over-smoke, as the natural flavor should dominate.
Pro Tip
Pork blood coagulates at too high heat – never let the smoking temperature exceed 85 °C. The sausages must hang evenly so the filling does not sag. Before smoking, be sure to briefly poach in 75 °C hot water until the filling sets.
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