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
|Large sausages that are 60% cooked onion, blood, pork, spinach, Swiss chard, and herbs.|
|Blood, cooked Swiss chard, bread crumbs, onions, cream and eggs.|
|40% meat from head and neck of the pig, 30% pork rind and meat from trotters, 30% blood.|
|Blood, milk, and meat from pig head that was cooked with the rind still on.|
|Blood, fresh milk and rice.|
|Made in the middle of the Manche départment. 35 % blood, 30 % raw onion, 25 % fat. Put in pork casing.|
|See separate entry.|
|Blood, pork fat, cream, raw onion, Swiss chard or spinach, and wheat flour.|
|As for Paris (see below), but put in sheep intestine casing, and made into sausages that weigh about 3 oz (80g) each.|
|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.|
|Pig's head, neck and blood.|
|Blood, chopped cooked spinach, cream, eggs, milk, sugar, semolina or bread crumbs. No pork fat. Very fragrant with herbs.|
|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.|
Pre-dates Boudin blanc.
"Boudin Noir" means "blood sausage", sometimes translated more strictly as "blood pudding."
Also called "Boudin rouge" ("rouge" meaning "red".)
Blood SausagesBiroldo; Blood Pudding Sausage; Blood Sausages; Boudin Gris; Boudin Noir Creole; Boudin Noir; Boutifar; Galabart; Morcela; Morcilla; Zungenwurst
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