Eel pudding is a rather rare and traditional culinary specialty, especially in certain regions such as Northern France, Belgium and the Netherlands.
Basically, what is it?
It’s a blood sausage (like a black or white pudding) but prepared with eel.
The eel is boned, minced, then mixed with other ingredients (often spices, blood, cream or milk, depending on the recipe).
The mixture is then stuffed into a casing (as for a classic boudin) and cooked.
Texture & taste?
Generally rich and unctuous, with the pronounced, fatty taste of eel.
Sometimes a little smoky or spicy, depending on the variant.
How do you eat it?
Hot or cold.
Sliced, pan-fried or with bread.
Often accompanied by mustard, gherkins or even potato salad.
Here’s a homemade recipe for eel pudding, the traditional way, but simple to prepare.
🐍 Homemade eel pudding (serves 4 to 6)
🧂 Ingredients:
- 500 g fresh or smoked eel, boneless ;
- 100 ml crème fraîche (or whole milk) ;
- 1 small onion, finely chopped ;
- 1 egg;
- Salt and pepper;
- Pinch of nutmeg (optional);
- A little pig’s blood (as in black pudding – not obligatory);
- A little butter or oil for cooking;
- Natural pork casings (if you want to make it sausage-style).
🔪 Preparation:
Prepare the eel:
If fresh, steam or gently poach in stock for 15-20 minutes, then remove skin and bones.
If smoked, you can remove the skin and bones directly.
Blend or finely chop the eel flesh.
In a bowl, mix the eel with :
- chopped onion
- egg ;
- cream;
- salt, pepper and nutmeg (optional) ;
- a little blood (2 to 3 spoonfuls if you want a black pudding style).
You need a homogeneous stuffing, neither too liquid nor too dry.
Fill the casings:
Using a piping bag or sausage maker, fill the casings without overcrowding. Make sausage casings 10 to 15 cm long.
Cooking: Poach the sausages in simmering (not boiling!) water for 15 to 20 minutes.
You can then pan-fry them in a little butter to brown the skin, or let them cool and serve cold.