Boudin Noir - Food expert Lannice Snyman

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Question:

Boudin Noir

Hi Lannice, have you a good recipe for boudin noir? I like the chunkier type that one finds in the rural south France. Not too spicy but with lots of fat. How do I prevent the pigs blood from coagulating? Is 2L of blood enough for a medium size pigs head that I assume I will have to cook to pieces?

- Adi

Answer:

Lannice Snyman says:

Sorry, Adi, but this type of recipe I would leave to the professional black pudding-makers!

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