Andouillette is a chewy French sausage that is 1 inch (2 1/2 cm) wide or less. The filling inside the sausage casing, which is pig intestine, is very coarsely ground pig intestine, flavoured with herbs and garlic. In Lyon, veal tripe is used instead, mixed with mustard, white wine and onions, but the casing is…
Boudin Blanc is a soft, mild, white-coloured sausage with thin skin made in French-speaking countries such as Belgium and France. Americans should not confuse this version with the version of Boudin Blanc made in Louisiana one. The Louisiana version — Boudin Blanc Creole — has rice in it; European versions have milk in them. The…
Boudin Noir (blood sausage made in French-speaking countries such as Belgium and France) gets its colour from the pig’s 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…
