Meat
Creole boudin
Black pudding in the Creole style, made with pork blood, onions, chili pepper and aromatic herbs such as thyme and bay leaf. Spicier than European boudin, it is enjoyed grilled or pan-fried, often served with green bananas.
Ingredients
Ingredients
Mélange
Spices & seasoning
Optional extras
On the side
Instructions
- Finely chop the onions, spring onions, garlic and the deseeded chili, then sauté them in a pan for 5 minutes in a little pork fat.
- Cut the pork fat into small cubes and melt it over low heat for 10 minutes to render the lard.
- Soak the bread in a little blood, then mix the blood with the cooked onions, the fat, thyme, bay leaf, salt, pepper and clove.
- Rinse the casing under cold water, then fill it with the mixture using a funnel, without packing it too tightly.
- Tie off the end and prick the boudin with a needle so it doesn't burst during cooking.
- Lower the boudin into a pan of simmering water and poach it for 25 minutes at 85 °C, never letting it boil.
- Drain the boudin, let it cool, then grill or pan-fry it over medium heat for 3 to 4 minutes per side.
- Serve the boudin piping hot with boiled or pan-fried green bananas.
Variations and tips
Fresh herb version. Add an extra handful of parsley and spring onion to the filling for a fresher flavour.
Using what's available here. Natural casing and fresh blood can be found at a butcher's; otherwise canned blood works perfectly well.
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Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Original Ecomely recipe.