Boudin Noir - Acceptable (French Claret Sausage)
Boudin Noir - Acceptable is a French classical claret sausage. It contains blood, fat, onions, accomplished milk, chrism and spices. The sausage is actual accepted in Avignon arena of France.
|Pork blood||350 ml||0.77 lb|
|Pork fat||250 g||0.55 lb|
|Pork arch meat or skins||90 g||3.17 oz|
|Onions||250 g||0.55 lb|
|Full milk||60 ml||2 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2.5 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||0.5 g||¼ tsp|
|Nutmeg||0.5 g||¼ tsp|
|Cloves, ground||0.25 g||1/8 tsp|
|Cinnamon||0.5 g||¼ tsp|
|Parsley, chopped||4.0 g||2 tsp|
|Rum||5 ml||1 tsp|
- Dice the fat or bullwork it through 8 mm (3/8”) plate.
- Place some drip on a hot frying pan afresh fry the fat active generally until ablaze brown. Cesspool the fat through a strainer (save the aqueous fat). Abode the fat into baking baptize for 1-2 account afresh cesspool it again.
- 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 a aqueous fat that was adored from clarification fat. Activity the onions generally and fry for 60 minutes, do not let them become brown.
- Precook arch meat or banknote in baptize at 90° C (194° F) until softer.
- Using aliment processor alloy blood, milk, meat/skins, onions and all capacity together.
- 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.
- Cook in baptize at 80° C (176° F) for 35 minutes.
- Immerse in algid baptize for 5 minutes. Cesspool and advance on the table to clear moisture.