Boudin Créole

About This Recipe

Boudin Créole is Martinique's distinctive take on blood sausage — a boldly spiced link made from pork blood, fat, and rice, seasoned with allspice, thyme, spring onions, garlic, and a generous kick of Scotch bonnet. It is darker, spicier, and more aromatic than its French metropolitan counterpart and is considered one of the finest expressions of Martinican Creole cuisine. It is typically boiled to warm through and served sliced as a starter.

Ingredients

Serves 8

• 500 mlfresh pork blood
• 200 gcooked white rice
• 150 gpork fatback, finely diced
• 4 stalksspring onion and 3 garlic cloves, minced
• 1 tspground allspice, dried thyme, and black pepper
• sausage casings(natural pork, soaked)

Instructions

1. 1

   Mix filling

   Combine blood, rice, fatback, spring onion, garlic, allspice, thyme, and chilli. Season generously with salt and pepper.

2. 2

   Fill casings

   Using a funnel, fill soaked casings loosely (blood expands when heated). Twist into 15 cm links and tie.

3. 3

   Poach gently

   Lower sausages into barely simmering (not boiling) water at 80 °C. Poach for 35–40 minutes until firm. Prick any air bubbles with a pin.

4. 4

   Finish and serve

   Drain and cool slightly. Serve sliced warm with a lime wedge and hot sauce, or pan-fry briefly for a crispy skin.

Variations

• •

  Add a splash of rum to the mixture for extra depth.

• •

  Serve grilled over charcoal for a smoky version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate cooked boudin for 3 days; freeze uncooked sausages for 1 month.

Frequently Asked Questions