Terrine de Boudin Noir (Black sausage terrine)

This is a wonderful recipe I came across on Gourmantissimes, while trying to find ways to improve on the Blood Terrine recipe.

It is quite different in that it does not use raw blood as a base, but blood sausage stuffing, or blood pudding. (that you purchased or made yourself, we’ll be posting a recipe for blood sausage soon.)

In any case, this was quite a find. This  terrine is wonderfully creamy, while firm, and packed full of flavor. It makes a wonderful breakfast or a lovely appetizer.

Black pudding terrine fried
Pan seared black pudding terrine

Ingredients (for 4)

  • 300g black pudding
  • 150g of cream
  • 150g buckwheat milk (Or dairy)
  • 110g stale rye bread
  • 150g of egg
  • Salt  and pepper
  • Fresh tarragon

You will also need a terrine dish. If you do not have one, you can just go for a ceramic dish covered with aluminum foil.

Method:

  1. Preheat oven to 180° C
  2. If using fresh bread, toast the slices until they appear golden. The bread should be well toasted but not burnt.
  3. Peel the skin off the blood sausage and put it in a large bowl.
  4. Add the milk, the cream and the eggs. Mash roughly with a fork.
  5. Put this mix into a blender and pulse until you obtain a smooth mixture.
  6. Add the bread and let it soak for a bit.
  7. Blend again to obtain a smooth and silky mix.
  8. Pour the mixture into a terrine dish and bake for 1h at 150 °.
  9. Remove from the oven, let cool and refrigerate for at least 8h.
  10. Slice and serve, either as is, or lightly pan fried with a little butter and fresh tarragon.

Notes and Tips:

The original recipes calls for milk (full fat), however, when doing this particular recipe, I was all out of milk and used some buckwheat milk I had left in the fridge, this was actually a very pleasant surprise. The buckwheat really makes the blood shine and adds a layer of complexity to the dish.

You can enjoy this terrine as is, cold, or fry it lightly with butter in a pan, adding fresh tarragon and parsley. I highly recommend the latter.


Sources :
http://lacuisinededoria.over-blog.com/2018/04/terrine-de-boudin-noir.html
https://gourmantissimes.com/terrine-de-boudin-chutney-de-mangue-et-carottes/
http://www.chef-factory.com/eng/Recipes/Main-courses/Black-pudding-langoustine-and-mango-chutney

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