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 dice and add it to the stewpan with the onions, pig's blood, and cream.
Season the mixture with salt and spices, and mix well.
Fill and cook
Clean and cut the gut to the desired length, then fill it with the mixture, leaving space to prevent bursting.
Tie the ends of each pudding and place them in boiling water.
Boil for 15 minutes, then prick with a pin to check if they are done.
Cool and serve
Let them cool, then 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
- Its proteins set when heated, giving the pudding its firm, sliceable body.
- Heavy cream
- Its fat adds moisture and a soft, smooth texture to the cooked filling.
- Hog's lard
- Its fat coats the onions and carries flavor while keeping the filling tender.
- Onions
- Cooked slowly in fat, they turn sweet and mellow, adding aroma to the filling.
The step that matters
Leave space when filling the gut. The filling expands as it heats and sets. Without room left in the casing, the pudding can split or burst 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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