Blood Sausage (boudin noir) Consistency and Fillers.
I've made some blood sausage in the past but am just now getting into the swing of it. I've been thinking of using onions & rice or onions & oats as my primary filler, but i have some basic questions:
What ratio of blood to filler should I be aiming for? I'm tempted to do half and half, or MORE filler than blood, with the idea being that the final product will be a little heartier, but I am worried it'll be less blood sausage and more bloody grit.
Any advice for a novice blood sausage maker?
I'm a novice myself when it comes to blood sausages. I've tried several times to replicate a morcilla style sausage my Colombian dad used to serve when I was a kid. All I can say is the recipes are all over the place, and there is no golden ratio for blood to filler, especially since there are several filler options (rice, oats, onions, bread crumbs, no filler at all).
You could pick up Jane Grigson's Charcuterie and French Pork Cookery, which has a dozen or so blood sausage recipes, but all but one are variations on the blood+onion+fat+bread+cream recipe.
As a starting point, here is her basic recipe, minus the spice:
5 pints blood
3 lb onions
3 lb pork fat (diced small)
18 oz cream
4 oz bread crumbs
If you are using something as coarse as rice or oats, you certainly do not want to have a ratio of 1:1, unless you want bloody grit. I would try to keep blood and filler (grain and onions) around 3:2 if you want a hearty sausage that at least bears some semblance to a delicate boudin noir. Don't forget to add a little chopped fat and some calvados when you are seasoning the mixture.
I am a comfort food fan of Polish kiszka. The fillers for that are barley and kasha (whole buckwheat groats) and definitely onion and a few other spices. here's a link you might enjoy:
Mind you I have never made this myself nor seen it made, so YMMV.
Here's a link to a recipe for a black pudding much as we have it in my part of the world (north west England).
Not that I know anyone who makes their own - it's too easy to buy good quality ones from any butcher. Although I normally drive to the other side of our metro area to buy from a particular market stall
Way to go on the blood sausage, it isn't just anyone who can make it at home.
The thing about blood sausage is that there are almost as many recipes as there are regions in Europe. Every area in France, Ireland, UK, Italy, Spain, etc. has their preferred method. I favor more of a Norman-style boudin (sans apples) though a good black pudding (bound with oats and barley) can be pretty hard to turn down.
The best addition I have found to add body to boudin and still keep you out of the stodgy zone is the chilled ground meat from a pig's head.
Take a look here; http://www.chow.com/recipes/27843-bou...
If you have questions, please let me know. This is my recipe and I am very proud of it.I would love to hear that it works as well for you as it did for me.
NB - the cream in which you soak the breadcrumbs should be added to the mix as well. Not sure if that is clear. This yields a rich sausage with a smooth consistency and a classic flavor.
re: Ernie Diamond
Welll done! I'm eager to hear your findings. Please let me know how it goes.
Some more addendums;
- The backfat should be allowed to soften a bit but not brown or melt completely. Think, sweating an onion.
- Add the thyme and quatre epices to the onions to warm through a bit and wake up.
- the wildcard is salt. Some blood will already have salt added to it, some will not. If you are like me and think that everything can stand a little salt, go for it but be aware taht oversalting is a risk. I have not figured out a way to determine the salt content of blood when buying it except to get it fresh off the farm (not an option for everyone).
Sorry, this is exciting for me. I'm a bit of a proud parent at the moment.