Boudin Noir á la Créme (French Claret Sausage with Cream)

Boudin Noir á la Créme (blood sausage with cream) is an aboriginal French claret sausage.
MaterialsMetricUS
Pork arch meat and/or pork skins100 g0.22 lb
Pork fat150 g0.33 lb
Pork blood350 ml11.66 oz fl
Full milk30 ml1 oz fl
Cream100 ml3.33 oz fl
Onions220 g0.48 lb
Egg50 g1 egg
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Sugar3.0 g½ tsp
Garlic, smashed3.0 g1 clove
Nutmeg0.5 g¼ tsp
Cumin0.5 g¼ tsp
Cinnamon0.5 g¼ tsp
Cloves, ground0.25 g1/8 tsp
Ginger0.25 g1/8 tsp
Instructions
  1. Cut the fat into 25 mm (1”) pieces and baker in hot water, at 90° C (194° F) for 20 minutes. Asperse in algid baptize to cool.
  2. Grind the fat through 8 mm (3/8”) plate.
  3. Peel onions again baker them in baptize at 90° C (194° F) for 5 minutes. Chop the onions cautiously again fry them on low calefaction in some lard. Activity the onions generally and fry for 60 minutes, do not let them become brown.
  4. Precook arch meat or banknote in baptize at 90° C (194° F) until softer.
  5. Using aliment processor alloy blood, milk, cream, meat/skins, onions and all capacity together.
  6. Using bail cascade the sausage accumulation about into 36 mm pork casings authoritative one continued spiral. Actualize beneath links by agee or application boner twine.
  7. Cook in baptize at 80° C (176° F) for 35 minutes.
  8. Immerse in algid baptize for 5 minutes. Cesspool and advance on the table to clear moisture.
  9. Refrigerate.

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