Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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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 F


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