It’s not just us British who like our black pudding/blood sausage, call it what you want, it appears on menus around the globe in various guises.
I visited France recently and had the opportunity to try boudin noir, one of France’s oldest charcuterie dishes. In the past, the raising and subsequent slaughter of the family pig was common and no part of the animal was wasted.
Like the English black pudding, the main ingredient of the boudin noir is pork blood stuffed in a casing.
The boudin I ordered on my first night was served still in its casing, covered with onions and served with salad potatoes and bacon.
Each producer has their own recipe but a traditional boudin contains equal quantities of blood, fat, and cooked onions.
The spices are different to those used in the English black pudding. The inclusion of apple and omission of barley or oats are other notable differences.
The French apple brandy Calvados is often added to the boiudin noir mix along with cream. Even chestnuts can be added to some recipes.
I found it to be a lot softer and crumblier than it’s English counter part.
Very nice, although I think the English black pudding still beats it!