2cupsof breadcrusts removed and cut into 1/4 inch cubes
10ouncesof pork back fatcut into 1/4 inch cubes
Fresh thymeleaves from two sprigs
1teaspoonof 4 spice mix
1/4cupof chestnut flour
1literof pig's blood
Soak the bread in the cream.
Blanch back fat in boiling water for about 25 minutes, chill and set aside.
Sweat onions in a pan with thyme, 4 spice and salt until translucent but not brown. Add chestnut flour and stir for about 2 minutes. Set aside.
Check to make sure the casings have no tears by running cold water through them, measure out 4 feet and then tie one end with butcher string.
In a large bowl mix the bread, back fat, onion mixture and blood well.
Using a large funnel pour in blood mixture until you have plump, gorgeous sausage. Twist the casing every 8 inches or so a few times to make links. Then tie the other end.
The sausage must be cooked right away as casings are permeable. In water that does not go above 80C or 175F (they may burst on you otherwise) cook the sausage for 25-30 minutes depending on the size. Make sure to poke tiny toothpick holes in them at the beginning of cooking (once in water) to avoid tearing.
Once done, stop cooking by dunking glorious sausage in ice water.
Martin Picard’s Boudin Maison (Blood Sausage) https://cultureatz.com/martin-picards-boudin-maison-blood-sausage/