Рецепт Boudin Du Pays (Blood Pudding)
by Global Cookbook

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Ингредиенты

2 x Pig necks Salt
5 x Onions, minced Salt & pepper Cloves Summer Savory Coriander seeds, crushed to taste
2 Tbsp. Flour

SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add in salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pcs. Place the meat into a large pot and add in just water to cover the meat. Add in the salt and 3 minced onions.
Simmer on medium heat for 3 hrs. Remove the meat from the cooking liquid and let it cold. Cut the meat into very small pcs or possibly grind it with a meat grinder. Add in the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add in the blood by pouring it through a sieve. Stir constantly. Add in the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add in to the meat, provided which slightly more flour is used.) Simmer the mix on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. BOUDIN DES BRANCHES (BLOOD
PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding sauce but don't simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pcs at tie them at one end.
Using a funnel or possibly a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce till the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches in boiling water and cook for 45 to 1 hour.