SC - black puddings

[Philip & Susan Troy]

Cindy Renfrow wrote:
> =

> Hello!  Does anyone have an early recipe for black pudding (a blood
> sausage) made with pork blood?
> =

> Thanks!
> =

> Sincgiefu
> (Cindy Renfrow)
>  renfrow at skylands.net
> http://www.alcasoft.com/renfrow/

Yum! There's a relatively blow-by-blow account of the annual pig-killing
and charcuterie in Le Menagier de Paris. It includes a recipe for black
puddings which is almost identical to some of the modern French boudins
noir.
 =

Jane Grigson's "The Art of Making Sausages, Pat=E9s, and other
Charcuterie" has several good recipes for boudins noir which provide
some useful guidelines for someone trying to redact Le Menagier's
recipe.

Adamantius