I have tried another two recipes for black pudding over the past two weeks in my quest for my favourite recipe. This one from epicurious, which is super-easy and quick and really quite yummy (I upped the spices and missed out the onion on one batch – still really delicious). But the one I am going to write about today is slightly modified from a recipe in Ruhlman and Polcyn’s book Charcuterie (154-7) and is lovely.
Boudin Noir with Apples and Onions: 2lbs of pork back fat (I may have used some flair fat as well) cut into small dice, 2lbs of onions diced, butter or olive oil, 3 apples peeled and diced, 60ml of cognac, 250ml of double cream, 2 large eggs, 1 litre of pig’s blood, 45g of salt, 2 tsp ground white pepper, 1 tsp pate spice mix, 1 tbs of chopped fresh chervil and 1 tbs chopped chives.
Pate Spice: 1 tsp each of ground cloves, ground nutmeg, ground ginger, ground coriander, 2tsp ground cinnamon, 1 tbs ground pepper. (there is more of this than you need so the rest can be saved for other things)
Bring a pot of water to the boil and poach the pork fat for about 20 minutes, then drain and put in a large bowl.
Saute the onions in some fat until soft
and then add to the fat.
Whisk the eggs and cream in a bowl, strain the blood into the bowl and whisk. Add the seasoning and herbs then add in the apple-onion-fat mixture.
Rub some lard on two glass or other non-metallic oven proof dishes and pour in the boudin noir mix. Cook in an oven at about 170C for about 45 minutes or so until set. Allow to cool in the dishes in the fridge and when cold cut into squares. It keeps in the fridge for a few days and freezes very well.
We have been eating it with bubble and squeak and poached duck eggs, but I have also had it for lunch on salad.