Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (2024)
Blood Pudding (or sausages) are served in French, Belgian, German, British, Quebec, Acadian, Creole, Austrian and Cajun cuisine.
This Blood Pudding a.k.a. Boudin is baked in loaf pans instead of sausage casing.
Photo courtesy of Banque D’Images
This is my 2nd post in the category Historic and Unusual Recipes. The first wasHow to Cook a Terrapin (or Turtle). I discovered that recipe in a very oldFanny Farmer Cookbookand posted it simply because I found it interesting. Guess what? Almost every day… week in and week out…How to Cook a Terrapin (or Turtle)appears in my list of ‘Readers Recent Favorites’. Who woulda thunk it? And now it’s gonna be interesting to see how well received this French Canadian Blood Puddingrecipe is! ; o )
I made French Canadian Blood Puddingonlyonce, using the blood from one of the pigs we raised. We planned to roast the pig on a special spit – and feed the neighbors, the local family, the family from Montreal and the family from the States.Luckily it was a BIG pig. So big it actually broke the rented spit… but that’s another story.
My husband’s family all told me I’d fed my pigs too much because, when butchered, they all had a lot of fat. They said I ‘babied’ all my animals. Hey, if you were a pig… and it was hot… wouldn’t you be happy if someone gently sprayed you with cold water. Of course you would. I rest my case.
My husband’s aunt Therese and I prepared the Blood Pudding at the Roy Family Farm in St. Flavien, Quebec (Canada) where my husband’s family has lived/farmed for the last seven generations. It’s a huge house with a huge kitchen. There’s a wood burning stove and a modern stove – a lovely mixture of old and new. (I remember visiting around 1970 and there was still a water pump in ‘The Summer Kitchen’. I’ll explain about Summer Kitchens another time.)
I just deleted the paragraph about hanging the pig upside down etc. I didn’t want to gross you out any more than necessary..
When I arrived at the old family farm with my bucket of pig blood, Ma Tante Therese (MyAunt in French.) was armed and ready with the necessary utensils and pans. Ma Tante didn’t speak much English and my French is far from great, but I managed to write down several of her old French Canadian recipes over the years, including this one for Blood Pudding, while I either helped or watched her cook. And an excellent cook she was.
My husband LOVED the Blood Pudding we’d made. And I was pretty darn proud of myself, let me tell you. I did take a tiny taste of it… Blood Pudding has an unusual texture – no surprise there. It does taste pretty good, if you can get beyond the ‘main ingredient’.
My husband loved to eat his Boudin cut into slices and fried. He especially loved it for breakfast with scrambled eggs. At the time I made the Blood Pudding my husband could only eat soft things due to oral cancer. You can imagine how pleased I was, especially at that point in his life, to have prepared something for him which he’d loved his whole life.
Life is short. Prepare your loved ones favorite dishes. Doing so truly is a gift of love!
This recipe for French Canadian Blood Pudding (Boudin) is prepared in two loaf pans.
I’m going to give you the recipe as I wrote it down – although sometimes I’ve written recipes from our French Canadian Aunts half in French and half in English.
In the United-Kingdom and Ireland, Boudin Noir is more commonly known as black pudding, or blood pudding. It is traditionally made by mixing pork blood with a filler such as oatmeal, barley or breadcrumbs, along with pork fat, onions, fried tomatoes and a variety of seasonings.
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The Anglo-Norman word boudin meant 'sausage', 'blood sausage', or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin).
Black pudding has been a recorded item of British cuisine since at least the 1400s, although it is certainly far older. The Odyssey of Homer mentions a sausage “filled with fat and blood.” The ancient Romans ate a version of it, and Spanish and French counterparts exist (as morcilla and boudin noir, respectively).
Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.
Also, it's important to note that black pudding is not banned in the USA. I believe that perhaps people are confusing it with haggis, which is indeed banned in the United States (the authentic recipe from Scotland).
Also known as blood sausage, in some parts of the world, this is a common staple food. Before you get grossed out that this mealy meat is simply made from the solidified blood of swine, consider the healthy gifts it bestows. “Black pudding is a great source for iron and zinc,” says Goldstein.
Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours.
The biggest part evolved in Europe, but you can find them also in Asia! Europe has a big bloody culture of blood sausages, and they are a big part of cuisines ranging from France to Russia! Even the world known, full English breakfast, has blood sausages as part of the basic ingredients!
Most locals don't even make it out of the parking lot with their links, they just squeeze the filling right out of the casing and into their mouths. (Some folks eat the casing, too). If that sounds too messy, just spread the filling on a cracker or between slices of bread.
noun,plural bou·dins [boo-dan; English boo-danz]. French Cooking. a blood sausage (boudin noir ) or sometimes a white sausage (boudin blanc ), made of chicken, pork, or veal.
If you've ever been to a Cajun Boucherie, you know what we mean. The scraps of pork, mixed with herbs and spices and stuffed into pork intestine became boudin.
Black Pudding Is Controversial in Religious Circles
Those against the eating of blood products claimed that the Apostles had ruled that Christians must not eat blood and claimed Newton's abstinence from black pudding as non-religious support of their beliefs.
Let's get past the gore first, yes, the primary ingredient in black pudding is blood, but all that means is that black pudding is naturally high in iron and zinc. Iron is great for a healthy body helping to metabolize proteins and playing a vital role in the production of hemoglobin and red blood cells.
Black pudding is another traditional Scottish dish that is very similar to haggis as they are both made with the same ingredients: onions, pork fat, oatmeal and spices. Contrary to haggis, black pudding is made from pigs' blood, which holds all the ingredients together.
However, one of the most rare and prized dishes from the Cajun past is boudin rouge, or blood boudin, a sausage made from various cuts of pork, rice, seasonings, and the fresh blood of a pig. The sausage is steamed or smoked to cook it.
Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.
Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla.
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