Creole Blood Sausage - Boudin Créole Recipe
Creole Blood Sausage - Boudin Créole
Total time: 30 to 60 minutes

Prep. time: Fairly long if you follow all the steps
Cooking time: 15 minutes

Difficulty: Requires a certain dexterity
Chef's Note
After some sips of rum and the pigeon pea soup come the pièces de résistance, all made from pork. The hog has been transformed into sausage for this Christmas Eve meal.

Be careful that the sausage does not touch the bottom of the pot while cooking; otherwise it will collapse.

- Blood from a pig (Pork)
- Pork casings
- Pork fat
- 450 g (1 lb.) stale bread
- A little milk
- Scallions
- Chopped chili pepper
- Thyme
- Bay leaves
- Fresh parsley, finely chopped
- Bay rum (bois d'Inde)
- Salt and freshly ground pepper
- 1 tbsp. vinegar
- 1 lemon
- 10 bay leaves or bay rum leaves

 Making the sausage

  1. Slaughter a pig; immediately collect the blood; add the vinegar and a little salt to prevent coagulation;
  2. moisten the stale bread with a little milk and add to the blood;
  3. in a bowl, combine the pork fat, chives, chili pepper, thyme, bay leaves, bay rum and pepper to make a paste;
  4. blend in the blood and bread mixture;
  5. wash the casings and rinse in water and lemon juice; fill them with the stuffing mixture; form links approximately every 12 cm (5").


  1. Place the ingredients listed for cooking the sausage into a large pot three-quarters filled with water and place over high heat;
  2. when the water is about to boil, reduce the heat to medium and add the sausages - be careful that they do not touch the bottom of the pot;
  3. cook for about 10 minutes and then pierce with a needle - if only fat comes out, the sausage is cooked.

Since the sausage is spicy, you need a red wine with body such as a Côtes-du-Rhône Villages

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