BOUDIN DU PAYS (BLOOD PUDDING)

      Title: BOUDIN DU PAYS (BLOOD PUDDING)
  Categories: Meats
       Yield: 1 Servings
  
       2 c  Pork blood
            -Salt
       2 lb Pork, fresh
       1    Pig's lung
     1/2    Pig's heart
       2    Pig necks
            -Salt
       5    Onions; chopped
            -Salt & pepper
            Cloves
            Summer Savory
            Coriander seeds; crushed
            -to taste
       2 tb Flour
  
   SAUCE A BOUDIN: When slaughtering a pig, collect the fresh blood,
   immediately add salt and stir to prevent coagulation. Cut the fresh
   pork, the lung, heart and neck into large pieces. Place the meat into
   a large pot and add just water to cover the meat. Add the salt and 3
   chopped onions. Simmer on medium heat for 3 hours. Remove the meat
   from the cooking liquid and let it cool. Cut the meat into very small
   pieces or grind it with a meat grinder. Add the meat to the cooking
   liquid with the 2 remaining onions, pepper and spices. Bring the
   liquid to a boil and slowly add the blood by pouring it through a
   sieve. Stir constantly. Add the flour, mixed with a small amounts of
   water. (The flour may be browned in the oven before being add to the
   meat, provided that slightly more flour is used.) Simmer the mixture
   on low heat for approximately 1 hour, stirring frequently. This sauce
   may served later by warming in a skillet. BOUDIN DES BRANCHES (BLOOD
   PUDDING SAUSAGES): To make blood pudding sausages, prepare blood
   pudding sauce but do not simmer for the last half hour. Rather, clean
   the small intestines of the pig, cut them into 20 inch pieces at tie
   them at one end. Using a funnel or a piece of birch bark as was the
   Acadian tradition, fill the intestinal lining with the sauce until
   the intestine is three quarters full. press out the air and tie the
   other end, leaving some space for expansion. Put the branches in
   boiling water and cook for 45 to 1 hour.
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