Blood Sausage (boudin noir) Consistency and Fillers.
Resurrecting an old thread.
I’m a fairly experienced sausage maker (as far as home cooks go), very familiar with the Usual Procedures of sausage making and basic charcuterie.
I have a dumb question about boudin noir/blood pud/morcilla, which I’ve never made before.
In my mind, it’s liquid with little bits and Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude