Boudin Noir Aux Noix (French Claret Sausage with Nuts)

Boudin Noir Aux Noix is a French claret sausage fabricated with nuts.
Pork blood400 ml0.88 lb
Pork fat150 g0.33 lb
Full milk100 ml0.22 lb
Cream10 ml2 tsp
Onions280 g10 oz
Nuts: walnuts, hazel, almonds, pecans60 g2 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Starch (potato, tapioca)15 g1 Tbsp
Pepper2.0 g1 tsp
Nutmeg0.5 g¼ tsp
Cinnamon0.5 g¼ tsp
Cloves0.25 g1/8 tsp
  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. Chop basics into abate pieces.
  6. Using aliment processor alloy blood, milk, cream, meat/skins, onions, basics and all capacity together.
  7. 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.
  8. Cook in baptize at 80° C (176° F) for 35 minutes.
  9. Immerse in algid baptize for 5 minutes. Cesspool and advance on the table to clear moisture.
  10. Refrigerate.
For added arresting acidity use nut capital oil extract.

Cooked Boudin Noir with Nuts

Cooked Boudin Noir with Nuts

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