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Boudin Bakery (Anglicized pronunciation: boo-DIN) is a bakery based in San Francisco, California, known for its sourdough bread (trademarked as "The Original San Francisco Sourdough"). [1] The bakery is recognized as the "oldest continually operating business in San Francisco." [1][2][3] It was established in 1849 by Isidore Boudin, son of a ...
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.
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
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]
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.
Black pudding. 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. The high proportion of cereal, along with the use of certain herbs such as pennyroyal ...
Cumberland sausage. Cumberland sausage. Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved ...
Hungarian sausages. Hungarian Gyulai Kolbász. Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.
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