[SCA-cooks] Black / blood pudding

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Jeanne Papanastasiou:
>Cajuns call it boudin, but it's illegal in the states.  Today boudin is
>sausage casings filled with dirty rice.  But the Cajuns I know who STILL
>make it the old way during slaughter time, clean the intestines, turn them
>inside out, rough grind the meat, then stuff the casings loosely.  THEN with
>a vat filled with the freshly slaughter beasts blood submerge the sausage.
>You keep submerging until the casings are filled.  It is then smoked/cured
>and THEY eat it.  Nope, can't bring myself to do it.

I don't know if the situation has changed, but once upon a time, say,
in the 70's or 80's, is when the heavy hand of The Law fell on Cajun
boudin noir. The issue, according to Raymond Sokolov in his book on
disappearing American regional cuisines, "Fading Feasts", was that
the process usually used for slaughtering hogs made it, in theory,
impossible to produce any quantity of pig's blood without getting
hairs in it, and for that reason traditional commercial charcuteries
began to stop making boudins noir.

More recently, I recall reading that some butchers were making them
commercially with veal blood, but the more common solution was to
make them without the blood, as boudins blanc.

Adamantius