Behind the French Menu
Photograph courtesy of pussnboots.
Today many of the boudins on sale are pre-cooked, and so the unique meaning has gone; despite those changes the most popular fresh sausages on restaurant menus are still the boudin blanc and the boudin noir. The boudin blanc’s name indicates it is made with white meats, traditionally veal, lamb and pork, with poultry and rabbit sometimes included. The boudin noir is a pre-cooked pork-blood sausage called a black pudding in Britain and Eire. Both boudin blancs and boudin noirs will be served, in France, after being grilled or fried.
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On sale at the black pudding fair in Mortagne-au-Perche.
In Mortagne-au-Perche, reputations and history are on the line, and traditional rivalries attract supporters and sausage groupies. Over 100 producers and their supporting teams will be offering their products in competitions and others will be selling them along with many other local products. The way the herbs are used and methods of preparation are claimed as unique by each team and are handed down through the generations. Among black pudding producers recipes are guarded closer than the secrets of Coca-Cola syrup.