This week's recipe

Blood Sausage & Seafood Sausage

Boudin noir & Boudin blanc

SIAL photo
Our selection for this week is one of the favorites throughout the caribbean.  To those who are unfamiliar with blood sausage it can appear very daunting and an acquired taste but it is a delicacy the world around.  This delicacy has become a rare commodity in the United States since it deals with raw blood but one can still find some version of blood sausage in cajun cuisine.

In Haiti you find it at every street vendors stands and it can be made from home served with crackers.  It is one of the islanders favorite snack or appetizer.

Whenever an animal is being slaughtered there is always a group of people standing by animating the event.  One fo the first thing that is drawn out of the animal is the blood which is readily placed into a bowl with vinegar or lime juice and salt added to prevent coagulation.  While the "butcher" continues with the skinning and carving of the meat, the cook is busy preparing the marinade that the blood will be cooked into.  In a flick of an eye lid, the blood is ready to be serve before the butcher is even done with slaughtered animal.  The blood is passed around and serve to everyone, even the bystanders. It is always a treat!

For the aficionado, who do not not want to do a sausage, I have included the "homemade blood mash" for your relish which I am sure you will savor with a few pieces of crackers.

You can enjoy it  with a Ti Punch Creole or simply a nice glass of Côtes-du-Rhône Villages.

It's raining boudin, alleluia! it's raining boudin!

Homemade Blood Mash

Slaughter a pig; immediately collect the blood; add the vinegar and a little salt to prevent coagulation;

moisten the stale bread with a little milk and add to the blood;

Pardon my French!  but we all know that you may not be in an environment or condition where you can slaughter even a fly worst a pig or goat, but for the sake of momentum, we will pretend a bit that the blood that you just got from the local butcher came from a slaughtered pig.  We have to create the atmosphere... no?

4 scallions chopped
2 Scotch bonnet pepper
2 Bay leaf
fresh parsley, finely chopped
salt and freshly ground pepper
2 lemons
Chicken Bouillon cube
2 onions
1 shallots

First in take half of the parsley, garlic, thyme, scallion,  scotch bonnet pepper, thyme and grind them is a mortar or pestle and add it to the blood mixture with the vinegar and lime juice.

Place a pan on the stove and add about 3 tablespoon of oil and chopped  a bowl, onions and shallots, scallion and let it fry for about 2 minutes and add the blood mixture with the rest of the ingredients and let it cook by continuous stirring until the liquid has completely dry out of the pan.

Continue to stir the blood until it starts to crumble and have the look of a mash.  Than it will be ready to serve.  Adjust seasoning as needed.

Traditional Blood Sausage


1 Tablespoon of lard or cooking oil
1/2 cup chopped onion or shallots
1 tablespoon minced parsley
1 clove garlic, minced
1/2 teaspoon thyme
1 Scotch bonnet Paper seeded and chopped
2 cups fresh pork blood
1 teaspoon of salt
1 slice bacon, cut into very samll pieces (optional)
sausage casings or hog intestines


Saute de onion in oil until translucent, add parsley, garlic, thyme and hot pepper.  Remove from heat an add blood, salt, and bacon. Mix well.

Pour mixture in the casings and fill each one three-quaters full.  Tie the ends with string to seal.  If using hog intestines, wash very well and add the juice of a lemon to the final rinse.

Place the sausages in a large pan filled with boiling water.  Cook for about 20 minutes, or until firm.  Remove from water.  Cut sausages into 2 inch lengths and fry gently.

Boudin blanc/White Sausage


2 metres of clean casings
1kg white fish
10  scallion
3 cloves of garlic
500g of bread crumb
2 limes
malaguette leafs
2 teaspoon of  thyme
150g lard
1 scotch bonnet pepper
Black pepper
Milk and rum
Bunch of parsley .

Marinate the fish in lemon juice, garlic, scallions, salt and pepper.

In a pot, bring to boil fish for 15 min with the malaguette leafs.  Drain and crumble the fish meat and reserve the fish stock. 

Meanwhile soak the bread in milk.

In a saute pan, add oil and saute the lard.  Add the scallion, chopped parsley and thyme and cook for 10min.

In a bowl mix the fish and some of the cooking juices, squeeze the milk out of the bread and chopped scallion, and the finely chopped herbs and scotch bonnet pepper.  Add a little bit of milk and the rhum and mix well. 

Fill the casings with this stuffing and tie each ends. 

In a large saucepan, bring to boil salted water with a few malaguette leafs and cook  for 30 minutes over medium heat.

Boudin de Crevette/Shrimp Sausage


14 raw shrimp or ( 270g )
For the shrimps
200 ml water
1 malaguette leaf
2 cloves 
2g of salt
140g stale bread
2 sprigs parsley 
2 scallions
½ Scotch Bonnet Pepper
1 clove of garlic
½ lemon
1 pinch of mixed spice 4
1 pinch of mixed bouquet garni
1 teaspoon of  turmeric powder (optional )
4 g salt
Broth :
1.5 liters of water
5 black pepper grains
Shrimp shells
10 g salt
1 sprig of scallion
1 sprig of parsley
8g oil

60 cm casing
Kitchen string

SIAL photo
Rinse the casing under water  and place them in a bowl filled with cold water

In a pan allow the shrimp to cook in salted water with the malagette and cloves. Allow up to 2 minutes of cooking boot the boil. Remove the pan from the heat and let cool.

The stuffing:
Remove shrimps shells and leave the shells and the heads in the cooking water.  There should be about 110g of shrimp meat.

Crush the head to extract maximum flavors and filter the juice and set it aside.   Also keep the shells that will be used for the broth that will be cooking the sausages.

In a bowl add enough water to cover the stale bread and let it soak for 3 minutes.  When ready, squeeze the water out completely from the bread and add it to the shrimp juice that you have retained.

Meanwhile, finely chop in a blender parsley, scallions, garlic and 1/2 scotch bonnet pepper and 10 shrimps. With a knife chop the remaining 4 shrimp. Sauté everything for 2-3 minutes in a pan with little oil.

Once the bread is properly soaked place it in a food processor and grind it to obtain a smooth texture.  smoothly.  Than add this to the shrimp mixture.  Add the 4 spice mixture, bouquet garni powder, tumeric, salt and lemon juice.  Your stuffing is ready.

Fabricating the sausages:
Remove the casings out of water. Place the funnel at the opening of the casing with caution. Fill the casing with stuffing Tie the extremity of the casing with the string. Tie one end first. Using the string, tightening the string every 5 cm. Then tie the second extremity to create the individual sausages.  When done it should a string of sausages like a rosary.

The aromatic broth:
This broth will be realized by placing in a pot the shrimp shells and heads, oil, scallion, parsley, the remaining half of the scotch bonnet pepper, salt to boil.  

Turn the heat down in way for the broth not to boil any longer put the sausages and poach for 30 minutes.

When cooked , remove the sausages from the water and let cool for 10 minutes before carving.

The water should never boil during cooking , otherwise the casings could bursting . Traditionally, banana leaves are placed a deposited in the bottom of the pot to cut boiling.  

Prick the sausages after cooking with a toothpick. They are cooked when a small drop of oil comes out.

The sausages will keep  for 4 days in the refrigerator. And  can easily be frozen. Freeze once cooled the string of sausages matching your future use in aluminum foil.  When ready for consumption, immerse the package directly into the boiling water for 15 to 20 minutes. Your sausage will be just as fresh .

Boudin de Morue/Salted Cod Fish Sausage


120g salted cod
½ lemon
1 meter of casings
2g mixed spice 4
1 g of malaguette
2 g of mixed bouquet garni
½ stale bread
2 sprigs of parsley
150 ml water
1 clove of garlic
1/2 scotch bonnet pepper

Broth for cooking :
10 peppercorns
5 nails girogle
1 bouquet garni consists of parsley and chives
20g of salt
S 3c has oil
3 sprigs of thyme
1/2 scotch bonnet pepper
Kitchen string


Place the cod in cold water to soak for 6 hours.  Meanwhile, in a bowl soak the bread in water.  In a separate bowl place the casing in cold lemon water with ¼ lemon

When the the salt has been entirely removed from the cod, crumble finely the meat of the cod.  Finely chop the scallion , parsley and scotch bonnet pepper.

Once the bread is properly soaked , squeeze out the excess water and place the bread in a bowl and crumble it finely with a fork.

In a pan, fry without coloring parsley, scallion and pepper, then add the bread with spices : 4 spices, malaguette and bouquet garni. Mix . Add the cod, a bit of water and the remaining lime.  Mince finely the garlic and add it to the mixture and stir until you have a smooth stuffing. 

Fabricating the sausages.
Tie the end of the casing.  Place a funnel at the other end and fill the casing with the stuffing.  With  the string you will create the individual sausages by twine by tightening the string approximately every 8cm .

Aromatic broth
In a saucepan filled with water put the cloves, pepper, thyme, bouquet garni, consists of parsley and scallion, oil and chilli. Bring to a boil . Once boiling,  add salt  to the water and lower the heat so that there are no  more boiling.

Place the string of sausages and cook for 25 minutes.

At the end of the cooking,  remove the sausages from the water and let cool for 10 minutes before carving .
Be careful when taking out the sausages otherwise it may crumble.

When making the stuffing make sure that you remove all the bones from the fish,  the stuffing should be smooth but still retain some small pieces this way the stuffing would have retain some texture.

Boudin  de Lambi/Conch Sausage


1 kg of Queen Conch cleaned
1/2 bag of casings
2 onions
1 bunch of parsley
Sprigs of fresh thyme
1 scotch bonnet pepper
About 2 kg of stale bread
Half liter of the milk
2 malaguette
1/4 liters of oil
2 lemons
1 head of garlic
Salt and pepper


Soak the casings in water for 1 hour, then wash by rubbing with the lemon juice, then drain.

Soak the bread in water and squeeze well to remove all the water and pass it through the grinder.

Cook conch in a broth consisting of 1 bouquet garni , bay leaves and malaguette, 3 cloves of crushed garlic and a scoth bonnet pepper .

Let it cook for about 45 minutes, then mix it in a food processor with the juices and milk, without pureed .

Pour into a large bowl, add the bread. Mix well.

Finely chop the onion, parsley, thyme and 1 scotch bonnet pepper, minced 3 cloves of garlic. Fry all these spices in oil and then pour over the mixture .

Knead the mixture by hands and add salt and pepper, add a pinch of malaguette poweder. Taste and adjust seasoning if necessary .

Heat salted water in a large pot, add the bouquet garni, bay leaves and malaguette, and 1 scotch bonnet pepper, then reduce the heat .

Fill casings with stuffing (do not fill casing too much to prevent it from bursting during cooking), tie the ends and tie small pieces to create the individual sausages, and gently place the string of sausages the simmering water; cook about 20 minutes. 

With a toothpick check for doneness .

The cooking time given is just an approximate. It is essential to check for doneness .

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