Home » Condiments » Sauces » Meat Sauces » Pig Sauce
Pig Sauce is an Acadian meat sauce.
The main ingredient is pork — fresh pork meat, along with brain, and marrow from the pig’s spinal column. To this is added chopped ham, green onions, parsley, garlic cloves and dry white wine.
The brain serves to thicken the sauce and whiten it.
To make it, you cook the fresh pork meat then add the ham, green onions, parsley, and garlic, and some salt and pepper. You warm the wine, then flambé it to get rid of the alcohol, then add it to the mixture and let simmer.
Halfway through cooking, you add the brain and the marrow, some thyme and a bay leaf, and let simmer over very low heat.
It is best after two days stored in the fridge to allow the flavours to marry.
Language Notes
There are also some North Carolina vinegar-based barbeque sauces called “Pig Sauce”, but they do not actually have any pig in them, and the name is a modern adaptation.
Other names
AKA: Sauce de Boudin, Sauce de cochon
French: Sauce de Boudin, Sauce de cochon
This page first published: · Updated: .
This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright ©2024· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.
Tagged With: Acadian Food, French Food
