Boudin Noir á la Flamande

Boudin Noir á la Flamande is a Belgian claret sausage

Pork jowls, pork belly, aback fat400 g0.88 lb
Pork blood300 g10 oz fl
Onions300 g0.66 lb
Brown sugar60 g2 oz
Raisins, dry40 g1.3 oz
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
  1. Cook meats in hot baptize (below the boilng point) until semi-soft.
  2. Dice the onions cautiously and fry in grease/oil on low calefaction until glassy.
  3. Soak raisins in water, again drain.
  4. Grind angular meat through 1/4” (6 mm) plate.
  5. Dice fat into 1/4 (6 mm) cubes.
  6. Mix aggregate together.
  7. Stuff into 32 mm hog casings.
  8. Cook in hot baptize at 80° C (176° F) for 30 minutes. Air-conditioned in algid water, dry briefly and refrigerate.
Cream is generally added. The sausage is usually eaten with angel sauce.

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