Recipe - Boudin Du Pays (Blood Pudding)

3 tablespoon Unsalted butter
3 cup Julienned yellow onions
2 teaspoon Salt
3/8 teaspoon Cayenne pepper; divided
Freshlyground black pepper;
12 peppermill turns
1 pound Boudin sausage; casing
removed
1 tablespoon Chopped garlic
5 Eggs
2 cup Heavy cream
One fourth teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
8 sl Oneinch cubed white bread
; (abt 4 cups)
One half cup Grated ParmigianoReggiano
cheese

Preheat the oven to 350 degrees. Grease a 2 quart glass rectangle pan with
1 tablespoon butter.

In a large saute pan, over mediumhigh heat, melt the remaining 2
tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4
teaspoon cayenne, and 12 turns black pepper and saute for 4 minutes. Stir
in the boudin and saute for 3 minutes. Add the garlic and saute for 1
minute. Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream,
remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco
pepper sauce, and Worcestershire sauce. Whisk the mixture until fully
incorporated. Stir in the boudin mixture. Add the bread cubes and mix well.
Pour the filling into the prepared pan. Sprinkle the pudding with the
grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest
for 5 minutes before serving.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A71 broadcast 11051997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11111997

Recipe by: Emeril Lagasse