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Boudin Noir



Boudin Noir (blood sausage made in French-speaking countries such as Belgium and France) gets its colour from the pigs blood used as an ingredient.

The sausages are made from pork, pigs blood, bread, pork fat, and spices.

In central France (Limousin, Auvergne or Périgord) chestnuts may be included.

In Belgium, for the year end holidays, raisins or apples may be added.

Versions in France

Anjou
Large sausages that are 60% cooked onion, blood, pork, spinach, Swiss chard, and herbs.
Angevin
Blood, cooked Swiss chard, bread crumbs, onions, cream and eggs.
Audois
40% meat from head and neck of the pig, 30% pork rind and meat from trotters, 30% blood.
Auverge
Blood, milk, and meat from pig head that was cooked with the rind still on.
Bourgogne
Blood, fresh milk and rice.
Coutançais
Made in the middle of the Manche départment. 35 % blood, 30 % raw onion, 25 % fat. Put in pork casing.
Galabart
See separate entry.
Lyons
Blood, pork fat, cream, raw onion, Swiss chard or spinach, and wheat flour.
Marseillais
As for Paris (see below), but put in sheep intestine casing, and made into sausages that weigh about 3 oz (80g) each.
Nancy
Per litre of blood, 250 ml of milk plus 1 kg of onion.
Paris (aka à l'oignon)
1/3 blood, 1/3 fat, 1/3 cooked onions. Milk or cream may be added. Packed into pig intestine casing, up to 1 1/3 inches (35 mm) thick. Earlier versions in the Middle Ages were also highly spiced.
Perigord
Pig's head, neck and blood.
Poitou
Blood, chopped cooked spinach, cream, eggs, milk, sugar, semolina or bread crumbs. No pork fat. Very fragrant with herbs.
Saint-Roman
Made around le Havre. 60% blood, 30% raw onion, 10% cream, with a piece of lard at the centre of each sausage.
Strasbourg (aka Alsatian)
Blood, pork fat, 15 % cooked pork rind, cooked onion, 5 to 10% bread or breadcrumbs, soaked in milk. Cold-smoked.



History Notes

Pre-dates Boudin blanc.

Language Notes

"Boudin Noir" means "blood sausage", sometimes translated more strictly as "blood pudding."


Also called "Boudin rouge" ("rouge" meaning "red".)

Blood Sausages

Biroldo; Blood Pudding Sausage; Blood Sausages; Boudin Gris; Boudin Noir Creole; Boudin Noir; Boutifar; Galabart; Morcela; Morcilla; Zungenwurst

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Citation

Oulton, Randal. "Boudin Noir." CooksInfo.com. Published 29 January 2006; revised 31 May 2009. Web. Accessed 12/18/2017. <http://www.cooksinfo.com/boudin-noir>.

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