Boudins Noirs (Black Puddings)

Ingredients

• 500 grammes fresh leaf fat (panne)
• 4 décilitres pig's blood
• 1 décilitre cream
• 200 grammes onions
• 20 grammes salt
• a strong pinch of pepper
• a pinch of spices
• sausage casings
• purée of potatoes à la Crème

Instructions

1. Cut 500 grammes of fresh leaf fat into large dice and half melt it.
2. Bring it together in a terrine with 4 décilitres of pig's blood, a décilitre of cream, 200 grammes of onions chopped and cooked in lard without colouring, 20 grammes of salt, a strong pinch of pepper and a pinch of spices, and mix the whole well.
3. Fill the preparation into casings without over-filling them, since the composition swells as it poaches and would burst them.
4. Tie the puddings to the length wanted and range them on a wicker tray.
5. Plunge the tray into a pan of boiling water, then hold the water at 95° and poach for 20 minutes, pricking with a pin any pudding that rises to the surface, as the trapped air would otherwise burst the casing.
6. Withdraw the poached puddings from the water and let them cool on the tray.
7. To serve, score the puddings on both sides and grill them very gently.
8. Serve a purée of potatoes à la Crème at the same time.