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 blood350 ml0.77 lb
Pork fat250 g0.55 lb
Pork arch meat or skins90 g3.17 oz
Onions250 g0.55 lb
Full milk60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper2.0 g1 tsp
Marjoram0.5 g¼ tsp
Nutmeg0.5 g¼ tsp
Cloves, ground0.25 g1/8 tsp
Cinnamon0.5 g¼ tsp
Parsley, chopped4.0 g2 tsp
Rum5 ml1 tsp
  1. Dice the fat or bullwork it through 8 mm (3/8”) plate.
  2. 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.
  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 a aqueous fat that was adored from clarification fat. 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, 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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