Blood Sausage ~ Boudin Noir with Applesauce!

Blood sausage is also known as Boudin noir. It is  a dark-hued blood sausage, containing pork, pig blood, and other ingredients. Reading online, you will learn that there are variants of Boudin: blanc and noir. Both are very popular in French, Belgian, Cajun and Catalan cuisine. In Britain, blood sausage 'Boudin noir' is called "black pudding", probably introduced after the Norman invasion.

Blood sausage originates from a peasant table which means it was a frugal way to make the most of an available inexpensive or even 'thrown out' yet potential food source.  Many European cultures including Poles love to eat blood sausage and have made it for the very reason above. It is really good, full of flavor and contains buckwheat or barley groats. Some eat it for breakfast and some just eat it any time of the day.

This weekend, it was prepared for breakfast along with pancakes/crepes and hot applesauce with cream. Check your local deli for Boudin and try it. It is simple to cook... just fry in butter or lard or olive oil. It cooks up fast and satisfies fast!