Title: Boudin � L'auvergnate [A Local Black Sausage/pudding]
Categories: French Ethnic Sausage Pork
Yield: 1 Servings

		Intestines
		Salt
		Spices
10	lg	Leeks
6	qt	Pig's blood
6		Onions, white
2	lb	Pork neck
1/4	lb	Bacon, fat & unsalted
		Spinach leaves
		Parsley
2	c	Cream, heavy
6		Eggs
		Pepper
		Apples
2	ts	Mustard, prepared

Wash the intestines thoroughly and put to steep in a crock with salt, spices, and the leeks split in two.

Collect the pig's blood in another crock. Stir for a moment; then stand in a cool place.

Boil the onions. Cook the pork neck and the bacon, diced, in a cocotte, without salting. Add 2 handfuls of spinach leaves and parsley previously blanched in boiling water. Cook very thoroughly. Allow to cool, then chop finely.

To the finely chopped contents of the cocotte add the pur‚ed onions, the eggs, and enough cream to make a paste, and stir well. Salt, pepper, and spice generously.

Mix all this with the blood. Fill the lengths of intestines with the resulting mixture, tying up one end first and also leaving enough empty space at the end you fill from so that it can be easily tied.

Stack the boudins in a cauldron. Cover with cold water, bring to a gentle simmer, and cook without allowing the water to boil.

When you can prick the boudins with a steel fork and no blood comes out, then they are sufficiently cooked. Take off the heat and allow to cool. Cut off lengths of cold boudin. Broil them on an oiled rack with grill as hot as possible, until the skin becomes crackly and caramelised.

Saut‚ thick slices of apple in a pan with some unsalted bacon. When the apple sl;ices are well browned and cooked, pepper them, and add the mustard 2 tablespoons of cream.

Serve the boudins on a bed of these apples.

from THE HUNDRED GLORIES OF FRENCH COOKING by ROBERT COURTINE typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 03 Mar 98

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