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Boudin vert: A green sausage made of pork meat and cabbage and kale. Popular in the Belgian province of Walloon Brabant and in the Walloon immigrant areas of the Door Peninsula of Wisconsin where it is called Belgian Trippe. Boudin valdôtain: with beetroot, spices, wine and beef or pork blood. [20] in the Aosta Valley of Italy.
The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. [1][2] Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. [1] Dishes invented in New Orleans include po' boy and muffuletta ...
Hot chorizo links. 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.
Merguez (/ m ɛər ˈ ɡ ɛ z /) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. [1] [2] In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez.
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 boudin rouge , but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government ...
Le Boudin. " Le Boudin " (French pronunciation: [lə budɛ̃]), officially "Marche de la Légion Étrangère" (English "March of the Foreign Legion"), is the official march of the Foreign Legion. "Le Boudin" is a reference to boudin, a type of blood sausage or black pudding. "Le boudin" colloquially meant the gear (rolled up in a blanket) that ...
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