Blood sausage
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A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chi
French blood sausage (boudin noir), before cooking
Boiling boudin rouge (red pudding), a Cajun sausage
Morcilla for Argentine asado
Sundae, a Korean blood sausage
Boudin
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Boudin is a category of sausage - typically blood sausage - found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan,
Blood sausage
…in Torrance, California, used to have Blutwurst due to a considerable German-American population in the South Bay area of Los Angeles County. Cajun boudin is a fresh sausage made with green onions, pork, pork liver (making it somewhat gritty or grainy), and rice. Pig's blood was sometimes added to produce…
South Louisiana boudin balls
Boudin balls, made in Marksville, Louisiana.
A sliced French boudin noir