Boudin noir

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Boudin noir

French black pudding differs from its English counterpart in that it has no cereal filler to bind it. There are other significant differences too. Over recent years, English butchers have switched from pork to beef blood (often dried). The traditional charcutier's recipe is based on one part sweated onion, one part pork fat and finely diced trimmings (Pierre Koffmann at La Tante Claire used cooked pig's head) and one part fresh blood. They're either sold fresh, in which case they need to be poached for 20-25 minutes at 85ºC, or pre-cooked. Crouillère-Chavot buys boudin normand, containing about 15% apple, but there are many other French regional varieties: • Boudin noir à la crème containing a cream enrichment • Cogne an Anjou black pudding with Swiss chard • Boudin audois with pig's head • Boudin auvergnat with walnuts • Boudin lorrain with pork scratchings and savory • Boudin flamand raisins and soft brown sugar • Boudin poitevin spinach and eggs • Boudin des Landes onion, garlic, pig's head and neck