SC - black puddings

[Cindy Renfrow]

>Cindy Renfrow wrote:
>>
>> Hello!  Does anyone have an early recipe for black pudding (a blood
>> sausage) made with pork blood?
>>
>> Thanks!
>>
>
>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

Thank you! That's just what I needed.

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