Boudin Noir

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)		⅓ blood, ⅓ fat, ⅓ cooked onions. Milk or cream may be added. Packed into pig intestine casing, up to 1 ⅓ 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”.)