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,
Boudin noir, before cooking
South Louisiana boudin balls
Boudin balls, made in Marksville, Louisiana.
A sliced French boudin noir
Black pudding
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Black pudding is a type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat
Boudin
…boudin Créole or by local names, such as boudin rouge Antillais in Guadeloupe, and infused with spice or rum. In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, and probably introduced after the Norman Conquest. Boudin rouge: In Louisiana cuisine…
Cross section of a Stornoway black pudding
Sliced black pudding
Black pudding ring
Black pudding (left) as part of a full breakfast