Boudin Noir, or as we grew up calling black pudding is one of my favorite breakfast meats. Boudin Noir is traditionally rice and blood with other seasonings. I have always preferred black pudding which can be buckwheat (preferred) or oats. The blood is very high in protein and helps bind the sausage when cooked, so you will have to add a protein, and here I am thinking eggs, to help bind if you are using beet juice. I am not sure you will be able to get the same flavor using beets, but that my be the point of this. Other than that, just Google around for Boudin Noir or even Boudin Blanc recipes to see which direction you are would like to go with taste and texture.
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Plum, Ron Boyd
http://www.foodarts.com/recipes/recipes/1536/beet-boudin-noir-with-brussels-sprouts-kohlrabi-choucroute