Boudin Créole (Creole Black Pudding) is a traditional French Guianan recipe for a classic black pudding (blood sausage) made from a herbed and spice blend of blood and bread boiled in sausage casings. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Creole Black Pudding (Boudin Créole).
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Tradition has it that blood pudding was invented by an ancient Greek cook named Aphtonite, making it one of the oldest cured meats. There are apparently ancient references to this type of dish, for example, in Homer's Odyssey. Apicius's De re coquinaria, from the 4th century, is the first to provide a recipe. In the Middle Ages, blood pudding was eaten in taverns.
The origin of the word is obscure; it could come from bedaine, from the Old French boudine, meaning 'big belly', or from the root 'bod', meaning something swollen.
Ingredients:
1l of pig's blood
5kg of bread
20 cives (branching onions)
15 sprigs of parsley
5 sprigs of thyme
2 tsp ground allspice
40ml of oil
2 limes or large lemons
Milk, water
4 allspice leaves (substitute whole allspice berries)
Salt, pepper
1 habanero chilli pepper
sausage casings
String
Method:
Set aside 5 cives, 5 parsley sprigs, the hot chilli and the allspice leaves to prepare the stock.
Finely chop the cives and parsley. Strip the leaves from the thyme sprigs and chop those too.
Cut the bread into large cubes then place in a bowl and pour over just enough milk to soak.
Wash the sausage casings in lemon water, turn them over, rinse them, and drain them. Check that they are not pierced by blowing some air through them.
Place a large saucepan over medium heat. Add the oil and use to fry the cives, parsley and thyme leaves for 4 minutes. Now stir in the allspice. Take off the heat and set aside.
Squeeze the bread to remove all the milk. Crumble it or pass it through a food mill over the container containing the blood. Mix with your hands, add the salt, then gradually pour in the oil and spices. Taste and adjust the seasoning if necessary.
Insert a funnel into the mouth of the sausage casings then pour the blood stuffing mixture into the casing. use a stick (a bamboo cane is good) to help the stuffing enter the casing. Avoid overfilling, or the casings may burst during cooking. Tie the ends with pieces of string then divide the casings into 20 sausages with more string.
Whilst you're filling the casings, bring 5 litres of salted water to a boil in a large pot with the reserved cives, parsley, allspice leaves, and lightly chopped chilli.
Reduce the heat, then lower the black puddings one after the other into the simmering water, bring back to a simmer and cook for about 30 minutes.
Piercing one of the sausage casings with a pin, check for doneness: if blood comes out, the black pudding is not cooked; if oil comes out, it is ready.
Traditionally this is served accompanied by bread and mixed vegetables.
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