One mad skill down today. I finally got the courage to ask the local sausage and boudin seller if I could help him make some one day. Today was the day and I learned to make breakfast sausage, murcin (local sausage) and boudin (blood sausage). Needless to say, making boudin is an ugly process and I will spare you the images.

This is how I found it

I also had to promise not to divulge the family recipe, but will give you the gist with which you can experiment. If you don’t know how to pack sausage casing or what that is, ask your local butcher if they have any and if they will show you how to do it. You can rig up a home sausage making kit if you need to.

Ziggle’s Boudin (without proportions)

Saute a gang of onions in pork fat (if you can, render this fat from some fatty cuts of pork you might have if you also raise pigs). In a big pot thoroughly mix milk, bread, eggs and all your pig’s blood. Add salt, pepper, cream, and your sauteed onions. Mix this up real nice. Pour the mixture into pork casings using a funnel. It pours easily, but can make a mess, be careful. Tie the casings off at the ends making very long sausages as long as your casing permits. Put this in a pot of boiling water for about one hour and then let cool in the water. Your boudin is now ready to serve or reheat later.

Ziggle’s Breakfast Sausage (without proportions)

Grind up a bunch of pork. Mix with salt, pepper, garlic and anise seeds. Mix with your hands thoroughly while adding white wine. That’s the mix, just pack into casings and you’re good to go. These can hang in a dark, cool place for a week to dry out or cooked like breaky sausage.