TITLE BOUDIN / Blood Sausage
(pronounced: boo-dehn)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Pelletier Family Reunion recipe which comes from Marie Sirois Pelletier. 
  • 1 gal. pork blood
  • 1 gal fresh milk
  • 1 cup chopped onion (fine)
  • 2 cups flour, diluted with milk
  • salt to taste
  • 10 lb well-cooked pork meat
  • 1-1/2 teaspoon pepper
  • 1-1/2 teaspoon cinnamon
  • 3 teaspoon nutmet
  • 1-1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • pork casing
PREPARATION Cook pork to well done. Cool and grind it through the meat grinder. Put in a large cooking pan, or canner. Combine blood, milk, meat, finely chopped onion, all the spices, salt and pepper. Mix thoroughly. If not tasty enough, add more salt or spices. Do not overspice.

The prepare pork or hog casing, soak in water for a while. Blow the blood and meat mixture in the casing and tie with a strong string or thread. When all the boudin sausages are ready, place in cold water and bring to a boiling point, but do not boil, about 10 minutes.

To check if well done, prick with a fine sewing needle, fat will ooze out when done. Remove from pan and cool. Store in the refrigerator until ready to fry. Serve with boiled potatoes, ployes, cole slaw and home cooked warm bread. 

Close this window to return to the "Notre Cuisine..." listings
(Left click on the "X" in upper right-hand corner of this window.)