Boudin Créole is the signature blood sausage of Martinique, beloved across the French Caribbean for its rich, herb-laced flavor and tender rice-studded interior. Made with fresh pork blood, slow-simmered meat, and aromatic island spices, the sausages are poached then crisped in a skillet for a dark, snappy casing. Serve with raw onion, lime, mashed yuca, or fried plantains for an authentic island street-food experience.
Prep Time30 mins
Cook Time55 mins
Total Time85 mins
Servings6
Yield6 sausages
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 18 gCarbs
- 1 gFiber
- 1 gSugar
- 25 gProtein
- 720 mgSodium
- 380 mgPotassium
- 40 mgCalcium
- 8 mgIron
- 5 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the filling base
- 2 lb pork shoulder, cut into 1/2-inch cubes
- 1 cup fresh pork blood (or chicken blood)
- 2 cups cooked long-grain white rice, cooled
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 6 sprigs fresh thyme, leaves stripped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp ground allspice
For the seasoning and casings
- 1 tsp ground cloves
- 1 tsp freshly ground black pepper
- 2 tbsp kosher salt
- 1 scotch bonnet pepper, seeded and minced (optional)
- 2 tbsp unsalted butter
- Pork sausage casings (about 6 ft), rinsed and soaked in salted water
For finishing and serving
- 2 tbsp olive oil or lard
- 1 small onion, thinly sliced into rings
- 1 tbsp chopped flat-leaf parsley, for garnish
- Lime wedges, for serving
Directions
- Rinse the pork casings thoroughly under cold running water, then soak them in a bowl of warm salted water for 20 minutes to soften and remove any residual salt.
- In a heavy Dutch oven, melt the butter over medium heat and sauté the diced onion until translucent, about 5 minutes. Add the garlic, thyme, parsley, scotch bonnet if using, allspice, cloves, black pepper, and salt, and cook 2 more minutes until fragrant.
- Add the cubed pork shoulder to the pot and brown gently for 8 to 10 minutes, stirring occasionally. Pour in 4 cups water, bring to a boil, then reduce heat and simmer covered for 35 to 40 minutes until the pork is fork-tender.
- Stir the cooked rice and fresh pork blood into the pot. Simmer uncovered for 5 minutes, stirring constantly, until the mixture thickens into a spoonable paste that holds together when pressed. Remove from heat and cool slightly.
- Slide a soaked casing onto a sausage-stuffing funnel, tying a tight knot at the end. Pack the warm filling into the funnel and feed it gently into the casing, pinching occasionally to remove air pockets, until you have six 6-inch sausages. Tie each end securely with kitchen twine.
- Bring a large pot of water to a gentle simmer (about 180°F). Lower the sausages in carefully and poach for 25 minutes, turning once. Do not boil or the casings may burst. Remove and cool to room temperature on a tray.
- Heat the olive oil in a cast-iron skillet over medium heat. Pan-fry the cooled sausages for 3 to 4 minutes per side until the casings are dark, taut, and lightly crisped.
- Slice each sausage into thick rounds and arrange on a platter with raw onion rings, parsley, and lime wedges. Serve warm with mashed yuca, fried plantains, or crusty bread.
Cook’s Notes
- Source fresh pork blood from a Caribbean butcher or specialty market; it gives the sausage its signature deep color and earthy flavor—chicken blood is the closest substitute.
- Prick any visible air bubbles in the stuffed sausages with a sterilized needle before poaching to prevent the casings from bursting.
- Add 1/2 cup finely sliced chives (ciboulette) along with the parsley for a more traditional Martinican flavor.
- Cooked sausages keep refrigerated for up to 4 days and can be sliced cold for sandwiches or reheated gently in a skillet.
- Always simmer the sausages gently—never boil—or the rice filling will expand too quickly and split the delicate casing.
More Martinique Recipes You’ll Love
Craving more flavors from Martinique? Try these traditional recipes:
