How To make Boudin Du Pays(Blood Pudding)
2 c Pork blood
-Salt 2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
-Salt 5 Onions -- chopped
-Salt & pepper Cloves Summer Savory Coriander seeds -- crushed -to taste 2 T Flour
SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. BOUDIN DES brANCHES (BLOOD PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches in boiling water and cook for 45 to 1 hour.
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Parmentier de boudin noir. Parmentier of black pudding.
#shorts Parmentier de boudin noir.
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Parmentier of black pudding.
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Worlds best Kaszanka (Blood sausage), You love it or hate it, this is the only way to have it!
You will never have had Kaszanka like this,
Kaszanka, black pudding, coriander powder, turmeric powder, garlic, chili, onions, salt pepper. Finish with a fried egg, chives and mustard dressing.
Making Sausage Black Pudding ???????????? #shorts
Making Sausage Black Pudding ???????????? #shorts
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Le pudding: tradition millénaire ? Réponse en passant par le boudin blanc et la poutine québécoise.
Le pudding de Noël est devenu une tradition dans le Boulonnais. Le pudding a longtemps été le plus anglais des plats préparé à partir des ingrédients les moins anglais. Cette tradition anglaise vient d'une tradition française qui a évolué depuis près de 1000 ans.
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Histoire de Boulogne et du Pays Boulonnais
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German Blood Sausage Beutlewurst. Marinski March
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In this episode we make a German Blood Sausage, that I have not made before called the Beutlewurst.
Blood Sausages aren't overly popular in North America because of an abundance of prime cuts.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you'd like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Black Pudding Recipe. Home Production of Quality Meats and Sausage
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In this episode of Marianski March we make the Black Pudding recipe. Black pudding is a blood sausage that is popular in the UK. All over Europe you can find different versions of this sausage done in different ways.
In north America it doesn't seem to be as popular but maybe this will change over time.
This Black Pudding Recipe turned out great, despite my attempts to mess it up.
It is really mild and creamy, I would Highly recommend trying it at least once!
If you feel up to it here is a link to Patreon:
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
Thanks again for watching!