Boudin Créole
Ingredients
- • 2 cups pig's blood (or substitute duck blood)
- • 2 cups cooked white rice
- • 1 lb pork shoulder, finely diced
- • 8 scallions, finely chopped
- • ½ cup fresh parsley, chopped
- • 6 cloves garlic, minced
- • 3 sprigs fresh thyme, leaves only
- • 2 Scotch bonnet peppers, minced
- • 2 tsp ground allspice
- • 1 tsp ground cloves
- • 1 tsp ground cinnamon
- • 2 tsp salt
- • 1 tsp black pepper
- • Natural hog casings, soaked
- • 2 tbsp vegetable oil
Instructions
- Soak hog casings in warm water 30 minutes. Rinse thoroughly.
- Heat oil in pan, sauté pork until cooked through. Cool.
- In large bowl, combine rice, cooked pork, scallions, and parsley.
- Add garlic, thyme, Scotch bonnet, and all spices. Mix well.
- Strain blood through fine mesh to remove clots.
- Gradually stir blood into rice mixture until well combined.
- Attach sausage casing to sausage stuffer or funnel.
- Fill casings with blood mixture, tying off every 6 inches.
- Prick sausages with needle to prevent bursting during cooking.
- Bring large pot of salted water to gentle simmer (don't boil).
- Poach sausages 20-25 minutes until firm.
- Remove carefully, cool slightly.
- Grill or pan-fry 3-4 minutes per side until crispy. Serve hot.
Chef's Notes
Boudin Créole is the French Caribbean adaptation of French boudin noir (blood sausage), transformed with tropical spices and Caribbean heat. In Martinique and Guadeloupe, boudin is sold by street vendors and enjoyed as a snack, appetizer, or full meal. It's considered comfort food and appears at every celebration.
Fresh pig's blood can be ordered from specialty butchers—ask for it unsalted. If unavailable, frozen blood works but fresh is ideal. The rice acts as a binder and gives boudin its distinctive texture different from European blood sausages. Some cooks add pig skin or breadcrumbs for extra binding.
Water temperature is critical during poaching—too hot and casings burst, too cool and sausages don't set. Keep at gentle simmer (180-190°F). Poached boudin can be refrigerated up to 3 days or frozen. Reheat by grilling or frying for crispy skin. Traditionally served with lime wedges and hot pepper sauce. Boudin blanc (white sausage without blood) is a milder alternative popular with children.