Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Boudins are Blood Sausages and are much affected by the Creoles. Take


  • A Pound of Hog, or Beef Blood (A Pint)
  • ½ Pound of Hog Fat
  • 2 Onions
  • ½ Clove of Garlic
  • ½ Teaspoonful Each of Allspice, Mace, Clove and Nutmeg, Finely Ground
  • ½ Teaspoonful Each of Parsley, Thyme and Bay Leaf
  • Salt, Pepper and Cayenne to Season Highly


Mince the onions fine and fry them slightly in a small piece of the Hog fat. Add the minced garlic. Hash and mince the remaining fat very fine, and mix it thoroughly with the beef blood. Mix the onions and then season highly, adding of allspice, mace, clove and nutmeg a half teaspoonful each, finely ground, and a half teaspoonful each of fine herbs. When all mixed, take the prepared casings or entrails and fill with the mixture, being careful to tie the Sausage casing at the further end before attempting to fill. Then tie the other end, making the Sausage into strings of about two feet. Wash them thoroughly on the outside after filling, and then tie again in spaces of about three inches or less in length being careful not to make too long. Place them to cook in a pot of tepid water, never letting them boil, as that would curdle the blood. Let them remain on the slow fire till you can prick the Sausage with a needle and no blood will exude. Then take them out, let them dry and cool.

Boudins are always fried in boiling lard. Some broil them, however.