Boudin noir

Boudin noir

Best Kitchen Basics
Petrina Tinslay

It is unfortunate that as consumers we are losing or have lost the connection between our food and its source. Even in the butchery trade and professional kitchen, it is becoming unusual to see meat in a recognisable form as in an entire carcass. There is something to be said for rearing and slaughtering your own food for the respect and understanding that is generated by this intimate involvement. Blood is a source of protein and deliciousness that really can’t be beaten and is revered and enjoyed by many cultures, although perhaps not so much in our insular, affluent society. These days there are so many options for those who can afford to have principles.


Quantity Ingredient
75g pork back fat, diced
500g onions, diced
500g pig’s blood
125ml pouring cream
15g salt
15g quatre-épices
10g hot paprika
3g chilli powder
75g fresh sourdough breadcrumbs
2m thick natural pork casing


  1. Begin the recipe a day ahead.
  2. In a frying pan over medium heat, cook the pork back fat until it has rendered by half. Add the onion and sweat until soft, avoiding any caramelisation.
  3. In a large bowl, combine the pork back fat, onion and the remaining ingredients, except the casings. Cover and refrigerate overnight.
  4. Tie one end of the sausage casing and feed the casing onto the sausage funnel of your mincer then fill the casing. Tie the end making sure that the casing is not too tight as the filling expands when cooked. This is hard to explain so there may be the odd failure (that’s cooking).
  5. Poach in a large saucepan of water at 85°C for 50 minutes or until set. Remove the pan from the heat and leave to cool for an hour before transferring the sausage to a tray. Refrigerate.
  6. To serve, cut off lengths as required and then gently pan-fry or grill.


  • The name quatre-épices literally means 'four spices'. The spice mix contains equal quantities of ground white pepper, cloves, nutmeg and ginger. This ratio is often adjusted to suit taste and requirement.
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