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What is blood sausage?
Posted on 3/16/22 at 10:19 pm
Posted on 3/16/22 at 10:19 pm
Where can you get and how do you prepare it?
I’m pretty open minded about food.
Is it worth a try?
I’m pretty open minded about food.
Is it worth a try?
8
Posted on 3/16/22 at 10:42 pm to Rohan Gravy
quote:
What is blood sausage?
just what it says, its pork sausage made with pigs blood
Posted on 3/16/22 at 11:57 pm to Rohan Gravy
blood sausage or boudin noir ? I thought they were the same thing .... Below is my experience with boudin noir.
Definitely getting harder and harder to find blood boudin due to Board of Health regulations.
Boudin noir is only sold / made at meat markets that have slaughterhouses with fresh blood
when I moved to Lafayette in 1987, blood boudin could be purchased at 2-3 dozen mom and pop stores which sold plate lunches and cracklins .
Now, I know of only 1 place in Abbeville (slaughterhouse) that sells it
traditional blanc boudin (white) is prepared and pig blood added, then stuffed into casing
after steaming is turns dark maroon
taste is very rich and unique. I can only eat 1 link and I'm done.
Definitely getting harder and harder to find blood boudin due to Board of Health regulations.
Boudin noir is only sold / made at meat markets that have slaughterhouses with fresh blood
when I moved to Lafayette in 1987, blood boudin could be purchased at 2-3 dozen mom and pop stores which sold plate lunches and cracklins .
Now, I know of only 1 place in Abbeville (slaughterhouse) that sells it
traditional blanc boudin (white) is prepared and pig blood added, then stuffed into casing
after steaming is turns dark maroon
taste is very rich and unique. I can only eat 1 link and I'm done.
This post was edited on 3/17/22 at 12:18 am
Posted on 3/16/22 at 11:59 pm to Rohan Gravy
I’ve had it in the UK where they call it Black Pudding. It tastes iron-y, it was ok and kind of on my bucket lists of things to try. It goes great with lingonberry jam and some sliced or grated carrots on the side or some juice to help your body take up the iron from my UK experience.
Posted on 3/17/22 at 7:39 am to Got Blaze
quote:
Definitely getting harder and harder to find blood boudin due to Board of Health regulations.
I remember talking to an old butcher at Kirk Martin's about this. He said back in the day when they'd slit the pig's throat they'd just hold a bucket with a bit of vinegar (as an anti-coagulant) underneath to catch it for boudin rouge. The regulations changed and it got to be where you had to had to have a spear and tube type device to "pump" the blood out in to a sealed container so it made it more trouble than it's worth.
Posted on 3/17/22 at 7:59 am to Rohan Gravy
quote:
Where can you get
Bourgeois Meat Market
Bourgeois meat market is the only place i know of that sells it. Very strict health guidelines for preparation. At one point, Iverstine's made some and sold it and it was great. However, they were told to stop selling it because of health guidelines.
Other than boureois, only place you'll get blood sausage is if you know someone that can make it. The trick, is that the blood will coagulate on you real quick. So when you slit the throat of the pig, you need a bowl to catch the blood, and a whisk and stir that until you can get to a stove and start heating it up. At least, that's how my grandma made it years ago.
Posted on 3/17/22 at 8:06 am to BugAC
I've lived down here my entire life and enjoyed hundreds of links of boudin from all over the place and never once did I get the urge to even try blood boudin. I guess it's the anti-vampire in me...lol.
Posted on 3/17/22 at 8:14 am to Loup
quote:
He said back in the day when they'd slit the pig's throat they'd just hold a bucket with a bit of vinegar (as an anti-coagulant) underneath to catch it for boudin rouge.
They did that in a 2011 episode of Anthony Bourdain’s No Reservations titled Cajun Country.
Posted on 3/17/22 at 8:15 am to GeauxTigers0107
quote:
I've lived down here my entire life and enjoyed hundreds of links of boudin from all over the place and never once did I get the urge to even try blood boudin. I guess it's the anti-vampire in me...lol.
If it's made right, it's delicious. The stuff Iverstine sold was fantastic, but sadly they no longer make it. It's not something i want to eat regularly, but it's a nice treat if you can get it.
Posted on 3/17/22 at 9:00 am to BugAC
quote:
Bourgeois Meat Market
the red is really good. Breakfast of champions with a runny egg
Posted on 3/17/22 at 9:49 am to Got Blaze
quote:
blood sausage or boudin noir ? I thought they were the same thing
Boudin Noir would be a type of blood sausage, but not all blood sausage is Boudin Noir.
Blood sausage would encompass all sausages that incorporate blood with the meat mixture.
Posted on 3/17/22 at 10:18 am to Rohan Gravy
quote:
blood sausage
We used to get a kick out of watching the blood boudin eating contest in Mansura at the Cochon de Lait Festival.
Posted on 3/17/22 at 10:30 am to Got Blaze
quote:
I know of only 1 place in Abbeville (slaughterhouse) that sells it
Hebert's Slaughter House & Meat Market
This is the only place I've ever had it.
Posted on 3/17/22 at 11:19 am to Rohan Gravy
as other have said it is sausage made with fresh pigs blood.
i like it, its very irony and consistency will change on the type of sausage. When i lived in PA there was a market there that had a blood sausage with chunks of tongue in it. was freaking delicious with more of a hogs head cheese consistency.
its hard to find these days. health regs really limit its sale, and making your own is even harder as purchasing fresh pigs blood is even more challenging.
i like it, its very irony and consistency will change on the type of sausage. When i lived in PA there was a market there that had a blood sausage with chunks of tongue in it. was freaking delicious with more of a hogs head cheese consistency.
its hard to find these days. health regs really limit its sale, and making your own is even harder as purchasing fresh pigs blood is even more challenging.
Posted on 3/17/22 at 1:04 pm to BugAC
I’m going to order from Bourgeois
I love their beef jerky
Posted on 3/17/22 at 5:05 pm to Got Blaze
Lived in Breaux Br in the late 80’s and there was a small shop by Poches that used to sell it but yeah in that time frame there were others scattered around Acadiana that had it.
Posted on 3/18/22 at 12:29 am to Rohan Gravy
I’ve had it a few times as a kid in the 80’s. It was ok, but I preferred the original. My dad would cook it and eat it with couche couche. I never tried that concoction because I couldn’t get over the looks of it. The red would sort of leak into the couche couche. 
Ruined perfectly good couche couche.
Ruined perfectly good couche couche.
Posted on 3/19/22 at 8:37 am to REB BEER
T-Jim's in Cottonport got it
Steam it in a rice cooker
Steam it in a rice cooker
Posted on 3/19/22 at 9:31 am to Got Blaze
These pics made me hungry for boudin. Not I have to thaw some out……. Pooooo!!!
Posted on 3/19/22 at 1:06 pm to Rohan Gravy
I can recall having it twice at gourmet restaurants, once in Paris and once in Barcelona. It was delicious both times.
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