Boudin Noir
France's answer to the esteemed Black Pudding
Boudin Noir is the French version of black pudding or blood sausage.
There are many regional variations of the recipe, but in general pigs blood is mixed with chopped pork fat, breadcrumbs, cream, spices and flavourings, onion, and an alcohol such as brandy, before being formed into sausages and simmered until cooked.
The extra dairy and alcohol ingredients make boudin noir richer than a traditional British black pudding, although whether this is an improvement is a matter of debate - annual contests between French and British blood sausages have yet to provide a conclusive verdict!
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