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Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra. [18]
Black pudding is a distinct national 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 groats, or barley groats.
Blood sausage and souse, more commonly known as pudding and souse, is a Bajan delicacy usually prepared on weekends and special occasions. In the French Antilles, boudin créole, or boudin antillais is very popular, this being the French boudin noir with local Caribbean chilli and other spices. [8]
Both andouille and boudin sausage are commonly served on Thanksgiving in Louisiana, and these specific sausages are either served as is or as part of a larger recipe. Boudin is a type of pork ...
Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, maque choux or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in ...
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
It also differentiates between saucisson and boudin ("pudding") which are similar to the British Black, White and Red puddings. Specific kinds of French sausage include: Fresh sausages, mostly grilled, sometimes stewed Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and ...
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...