| 1. |
Sweat the onions in 75 grams lard over medium-low heat until they start to melt, about 30 minutes. Drain. Cool to room temperature before mixing with the other ingredients. |
| 2. |
Sweat the apple in 15 grams lard over medium heat until it starts to color, about 10 minutes. Cool to room temperature before mixing with the other ingredients. |
| 3. |
Grind the fatback and meat through a fine blade. |
| 4. |
Soak sausage casing in warm water for 15 minutes. Rinse inside of casing with cold water. |
| 5. |
Combine the cooked onions and apples with all the remaining ingredients, except the blood, in the bowl of a stand mixer fitted with a paddle. Use the lowest speed to thoroughly mix the ingredients. Add the blood and mix. Immediately stuff mixture into the casing. Do not overstuff the sausage. |
| 6. |
Place the sausage in a large pot. Fill the pot with cold water. Cover the sausage with a drop lid. Heat the water to 85 to 90 °C (185 to 195 °F) and maintain it in this range. Poach the sausage for 18 minutes and until the internal temperature reaches at least 74 to 77 °C (165 to 170 °F). Carefully lift the sausage out of the water and place on a baking sheet. Rinse the sausage with cold water. Cool it in a refrigerator. Wrap sausage in plastic wrap until ready to use. |
The following recipe produces about 700 grams (24 ounces) of finished sausage. Depending on the diameter of the casing used, the final length will be between 60 and 75 centimeters (24 and 36 inches). It can be prepared in a single length or twisted into individual links prior to poaching. Note: click on the illustration below for a slide show about making boudin noir.
