Cabbage boudin

Instructions

1. Remove the core from the cabbage, slice it very finely, then blanch it for 5 minutes in boiling water and drain well.
2. Finely chop the pork belly or pass it through a medium mincer, then mix it with the cabbage, onions, garlic, pepper and chives.
3. Add the chopped chilli, thyme, cinnamon, salt, pepper and flour, then mix thoroughly by hand.
4. Rinse the casing in lukewarm water, then fill it with the stuffing using a funnel, pressing firmly to avoid air pockets.
5. Tie the ends with string and prick the boudin in a few places with a needle to let the air escape.
6. Put the boudin in a large pan of simmering water with the bay leaves and poach gently for 45 minutes.
7. Drain, leave to cool for 10 minutes, then slice and brown for 2 minutes per side in a lightly oiled pan before serving.