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1
SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood, immediately add in salt and stir to prevent coagulation.
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Cut the fresh pork, the lung, heart and neck into large pcs.
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Place the meat into a large pot and add in just water to cover the meat.
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Add in the salt and 3 minced onions.
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Simmer on medium heat for 3 hrs.
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Remove the meat from the cooking liquid and let it cold.
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Cut the meat into very small pcs or possibly grind it with a meat grinder.
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Add in the meat to the cooking liquid with the 2 remaining onions, pepper and spices.
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Bring the liquid to a boil and slowly add in the blood by pouring it through a sieve.
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Stir constantly.
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11
Add in the flour, mixed with a small amounts of water.
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(The flour may be browned in the oven before being add in to the meat, provided which slightly more flour is used.)
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Simmer the mix on low heat for approximately 1 hour, stirring frequently.
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14
This sauce may served later by warming in a skillet.
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15
BOUDIN DES BRANCHES (BLOOD
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16
PUDDING SAUSAGES): To make blood pudding sausages, prepare blood pudding sauce but don't simmer for the last half hour.
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Rather, clean the small intestines of the pig, cut them into 20 inch pcs at tie them at one end.
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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.
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press out the air and tie the other end, leaving some space for expansion.
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20
Put the branches in boiling water and cook for 45 to 1 hour.
