Chestnut Flour Boudin

1. 1

   Soak the bread in the cream (what a first step n'est ce pas?).

2. 2

   Blanch back fat in boiling water for about 25 minutes, chill and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Using a large funnel (or machine! for heavens sake ...) pour in blood mixture until you have plump, gorgeous sausage. Then tie the other end.

* Per serving · 4 servings · Values may vary.

No additional tips available.