Boudin

 Contributed by Kateri Dupuis

 

Butchering day on the farm was extremely busy for all the family. The hogs were killed far from the eyes of the young children. Yet, the children knew what it was all about. They were expected to help with some of the chores in the house. My job was to help Mama with the BOUDIN and the SCRAPPLE (headcheese). The fresh blood and the pigs' heads were brought to the house in pails and we got to work. My sister, Mary Dupuis Loser, got my mother to write down the recipe for BOUDIN. Her recipe for HEADCHEESE is lost.

BOUDIN

1 gallon fresh pig's blood

1 cup milk

1 teaspoon salt

1/4 teaspoon of pepper

1 teaspoon cinnamon

2 or 3 large onions, ground

3 pounds fresh ground pork

 

Run blood through a sieve to break clots. In a large mixing bowl, mix all ingredients. Put in greased cake pans and bake at 250 F. until coagulated. (Test with a knife. If the knife comes out clean, the BOUDIN is done.)

If you use casings, do not fill them too full. Tie them off and boil them in lots of water for 45 minutes to an hour, depending on the size. Make sure they do not rest on the bottom of the boiling pot.

My mother, Emelie Archambault Dupuis, of Peshtigo, Wl used this recipe hundreds of times. The recipe was handed down to her by her mother, Elisabeth Gervais Archambault, who immigrated from Pointe aux Trembles, Quebec. 

Page added 3/6/98

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