Entree: Guadeloupe – Southern Culinary Region – Boudin Créole (Guadeloupean Creole pork and blood sausage seasoned with island spices and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, coarsely ground
- 8 oz (225 g) pork liver, finely chopped
- 2 cups (480 ml) fresh pig's blood, strained
- 2 cups (400 g) cooked white rice
- 2 tbsp (30 ml) neutral oil
- 1 large onion, 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 3 scallions, 2 oz (60 g), thinly sliced
- 1 small scotch bonnet or habanero pepper, seeded and minced (adjust heat)
- 2 tbsp (8 g) fresh thyme leaves or 2 tsp (2 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (2 g) ground allspice
- 1/4 tsp (1 g) ground cloves
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) white vinegar (to help keep blood from clotting)
- 1 cup (240 ml) cold water or pork broth, more if needed
- Natural hog casings, about 6–8 ft (2–2.5 m), rinsed and soaked

Instructions

1. Heat the oil in a large skillet over medium heat. Sauté the chopped onion, garlic, scallions, and minced scotch bonnet until softened and fragrant, about 4–5 minutes. Stir in thyme, parsley, allspice, and cloves and cook 1 minute more; remove from heat to cool slightly.
2. In a large bowl combine the ground pork and chopped liver with the cooked rice. Add the cooled aromatic mixture and mix to distribute evenly.
3. In a separate bowl whisk the pig's blood with the vinegar and cold water or broth; gradually pour into the meat mixture while stirring to achieve a moist but not soupy consistency. Season with salt and pepper and taste a small fried patty to adjust seasoning.
4. Rinse and prepare casings on a sausage stuffer. Fill casings with the mixture, leaving short links about 5–6 in (12–15 cm) long; do not overfill. Tie ends and prick any large air pockets with a needle.
5. Bring a large pot of water to a gentle simmer (do not boil vigorously). Poach the sausages in batches for 15–20 minutes until firm and cooked through.
6. Remove sausages, drain, and chill briefly. To serve, brown the boudin in a skillet over medium-high heat, grill, or pan-sear until the casing is crisp and heated through. Serve hot with pepper sauce, bread, or fried plantains.