Why it works: Onion and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 10,827 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Boudin De Cochon. — Black Puddings
Ingredients
Directions
Prepare the filling
Boil the diced onions in a little water with the hog's lard until only fat remains.
Cut the flare into small pieces.
Add the flare to the onions with the pig's blood and cream.
Season with salt and spices, then mix well.
Fill and cook
Fill the cleaned intestines with the mixture, leaving space to prevent bursting.
Tie the ends of each pudding.
Boil the puddings in water for 15 minutes.
Prick with a pin to check doneness; if no blood or fat leaks out, they are done.
Let them cool.
Broil on a grill before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Onion + creamtop 18% of all pairsSmell alikelowCooked together10,827 recipes
Shared aroma: 2-nonanone (fruity, floral).
Onion and cream barely smell alike, yet cooks put them together in 10,827 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pig's blood
- Thickens and sets when heated, giving the pudding its firm, sliceable body.
- Heavy cream
- Adds moisture and richness, keeping the filling tender rather than dry.
- Hog's lard
- Adds fat that keeps the filling moist and carries flavour through the pudding.
- Onions
- Softened in fat, they add sweetness and aroma to the filling.
The step that matters
Leave space when filling the intestines. The filling expands and gives off steam as it heats. Overfilling leaves no room for this, so the casing can split during boiling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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