Blood Pudding (or sausages) are served in French, Belgian, German, British, Quebec, Acadian, Creole, Austrian and Cajun cuisine.
This Blood Pudding a.k.a. Boudin is baked in loaf pans instead of sausage casing.
Photo courtesy of Banque D’Images
This is my 2nd post in the category Historic and Unusual Recipes. The first wasHow to Cook a Terrapin (or Turtle). I discovered that recipe in a very oldFanny Farmer Cookbookand posted it simply because I found it interesting. Guess what? Almost every day… week in and week out…How to Cook a Terrapin (or Turtle)appears in my list of ‘Readers Recent Favorites’. Who woulda thunk it? And now it’s gonna be interesting to see how well received this French Canadian Blood Puddingrecipe is! ; o )
I made French Canadian Blood Puddingonlyonce, using the blood from one of the pigs we raised. We planned to roast the pig on a special spit – and feed the neighbors, the local family, the family from Montreal and the family from the States.Luckily it was a BIG pig. So big it actually broke the rented spit… but that’s another story.
My husband’s family all told me I’d fed my pigs too much because, when butchered, they all had a lot of fat. They said I ‘babied’ all my animals. Hey, if you were a pig… and it was hot… wouldn’t you be happy if someone gently sprayed you with cold water. Of course you would. I rest my case.
My husband’s aunt Therese and I prepared the Blood Pudding at the Roy Family Farm in St. Flavien, Quebec (Canada) where my husband’s family has lived/farmed for the last seven generations. It’s a huge house with a huge kitchen. There’s a wood burning stove and a modern stove – a lovely mixture of old and new. (I remember visiting around 1970 and there was still a water pump in ‘The Summer Kitchen’. I’ll explain about Summer Kitchens another time.)
I just deleted the paragraph about hanging the pig upside down etc. I didn’t want to gross you out any more than necessary..
When I arrived at the old family farm with my bucket of pig blood, Ma Tante Therese (MyAunt in French.) was armed and ready with the necessary utensils and pans. Ma Tante didn’t speak much English and my French is far from great, but I managed to write down several of her old French Canadian recipes over the years, including this one for Blood Pudding, while I either helped or watched her cook. And an excellent cook she was.
My husband LOVED the Blood Pudding we’d made. And I was pretty darn proud of myself, let me tell you. I did take a tiny taste of it… Blood Pudding has an unusual texture – no surprise there. It does taste pretty good, if you can get beyond the ‘main ingredient’.
My husband loved to eat his Boudin cut into slices and fried. He especially loved it for breakfast with scrambled eggs. At the time I made the Blood Pudding my husband could only eat soft things due to oral cancer. You can imagine how pleased I was, especially at that point in his life, to have prepared something for him which he’d loved his whole life.
Life is short. Prepare your loved ones favorite dishes. Doing so truly is a gift of love!
This recipe for French Canadian Blood Pudding (Boudin) is prepared in two loaf pans.
I’m going to give you the recipe as I wrote it down – although sometimes I’ve written recipes from our French Canadian Aunts half in French and half in English.
Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.
In the United-Kingdom and Ireland, Boudin Noir is more commonly known as black pudding, or blood pudding. It is traditionally made by mixing pork blood with a filler such as oatmeal, barley or breadcrumbs, along with pork fat, onions, fried tomatoes and a variety of seasonings.
The Anglo-Norman word boudin meant 'sausage', 'blood sausage', or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin).
Boudin Noir is the classic French take on a blood sausage, and contains the great taste of apple, oats and onions. You only need to taste it to know it is the best around.
Black Pudding: A delicacy from the U.K., this dish contains sheep lungs, making it illegal to import to the U.S. Mirabelle Plums: Only grown in Lorraine, France, Mirabelle plums are a “protected origin” food, meaning that it is illegal to export out of France.
Under the USDA's Animal Plant Health Inspection Service's current regulations, all sheep meat and meat by-products are currently banned – although a rule proposed in 2016 might allow those items to get past borders.
Buy your favorite Blood Sausage online with Instacart. Order Blood Sausage from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.
Boudin is a high-protein, iron-rich Cajun dish, but watch out for the sodium and fat content. Enjoy it in moderation as part of a balanced diet for a tasty treat. Boudin can be a good source of essential nutrients like Vitamin B-12 and niacin, but be mindful of the calorie and carbohydrate content.
What is boudin? Boudin is traditionally a blend of cooked pork, rice, onions, peppers and seasonings stuffed into a sausage casing, although boudin makers today sometimes get creative with unusual fillings like seafood.
noun,plural bou·dins [boo-dan; English boo-danz]. French Cooking. a blood sausage (boudin noir ) or sometimes a white sausage (boudin blanc ), made of chicken, pork, or veal.
(buːˈdæ̃) nounWord forms: plural -dins (-ˈdæ̃, English -ˈdæ̃z) French Cookery. a blood sausage (boudin noir) or sometimes a white sausage (boudin blanc), made of chicken, pork, or veal.
Black Pudding (also known as “Drisheen”), is the equivalent of French boudin noir. Consumed by millions of Irish people every day, this sausage is a staple of Anglo-Saxon gastronomy (it's also eaten in England and Scotland).
Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla. Blood sausage and black pudding are the same dish.
So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.
Like haggis, Stornoway Black Pudding is a U.K. favorite that contains sheep's lungs. This ingredient makes it illegal to import into the United States, despite it being a regular menu item across the pond.
Legality. In 1971, it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter.
Black Pudding Is Controversial in Religious Circles
Those against the eating of blood products claimed that the Apostles had ruled that Christians must not eat blood and claimed Newton's abstinence from black pudding as non-religious support of their beliefs.
Blood sausage, also known as black pudding or blood pudding, is a type of sausage made by cooking and coagulating blood with a filler such as meat, fat, bread, or oatmeal. If prepared and cooked properly, blood sausage is safe to eat.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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