Brad’s Boudin Noir

Adapted by
January 2011
Yield: 18 Servings


Public Blend Quatre Épices
4 grams black pepper
2 grams ground cinnamon
4 grams cloves
5 grams ground ginger
4 blades star anise
2 green cardamom pods, just the seeds inside
Boudin Noir
100 grams bread crumbs bread crumbs
200 grams heavy double cream
120 grams duck fat
700 grams finely chopped onion
12 grams minced garlic
280 grams peeled, cored and fine diced green apple
½ cup dark rum
2½ tablespoons salt
2 teaspoons freshly ground black pepper
½ teaspoon ground nutmeg
2¼ teaspoons porcini powder
1¼ teaspoons mild curry spice
300 grams ground lean pork scraps
500 grams skin removed and fine diced pork fatback
920 grams pigs’ blood
Salted hog casing, soaked overnight in cold water
hot brown chicken stock
To Assemble and Serve
duck fat


For the Public Blend Quatre Épices:

Combine all of the ingredients in a spice grinder and process to a fine powder.

For the Boudin Noir:

Combine the panko and cream in a mixing bowl and set aside. Put 60 grams of the duck fat in a sauté pan over a low heat. Add the onion and garlic and cook until very soft and translucent. Set aside to cool in the refrigerator. Put the remaining 60 grams of duck fat in another sauté pan over a high heat. Add the apple and cook until golden and soft, about 3 minutes. Deglaze the pan with the dark rum, cook out until dry, and set aside until cool in the refrigerator.

In a mixing bowl, combine the salt, pepper, nutmeg, porcini powder, curry spice, and ½ teaspoon of the Public Blend Quatre Épices. Add the apple mixture, garlic mixture, ground pork scraps, and fatback. Add the panko-cream mixture. Add the blood and stir to combine, mixing thoroughly. Refrigerate for 10 minutes to thicken slightly. Stretch the hog casing over a sausage funnel and tie a knot in the end. Pour the sausage mixture into a disposable piping bag. Put the piping bag in the sausage funnel and cut the tip off, squeezing the sausage mix into the casing, making sure there are no air bubbles in the sausage or twists in the casing. Continue until the contents of the piping bag are in the hog casing. Do not tie the other end of the casing until you have twisted the sausage into links; this will allow air to escape and allow you to better regulate the compression of the sausages. Twist into sausages, alternating the direction of the twists to make 18 firm sausages. You must work quickly as the casing is porous and the blood can slowly leak from within.

Pick up the circle of sausages and put them in a pot lined with a towel. Cover with a drop top, and pour the hot chicken stock over the top. Poach with a drop cover over low heat, so the liquid remains around 200°F, for about 25 minutes, or until the color has changed to a dull brownish black and the sausages are firm. Look for an internal temperature of 165°F. Do not allow the liquid to boil. Remove the pot from the heat and allow the boudin to cool in the cooking liquid. When the sausages are sufficiently cool, remove them from the liquid and refrigerate them until you’re ready to serve.

To Assemble and Serve:

Lightly prick the sausages. Cook them slowly in duck fat until the skin of the sausage is crispy. Cool for 2 minutes before serving.