Boudin Noir (French Blood Sausage) - 4 Links
French for black pudding, the Boudin Noir is a French charcuterie staple, prepared in the traditional, southern French way. This blood sausage is made of pork blood, onions and flavored with a gamut of spices. In France, Boudin Noir is prepared fried or grilled, and served with hearty potatoes or caramelized apples. Or try it in the traditional crème de boudin noir soup, a popular winter favorite. Shelf life indicated when properly refrigerated between 34° and 36°F. Consume 10 to 14 days after opening. Has pork.
Pre-cooked. Heat (dont boil) in hot water for about five minutes to warm up the inside of the sausage. <b>Cooking tip:</b> Great when browned in a sautéing pan until crispy!
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Updated on 7-29-2008.
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