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Boudin noir, before cooking. Boudin (French pronunciation:) is a type of blood sausage found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc contain no blood but retain the name.
Boudin blanc, a type of French and Cajun sausage; Weisswurst, a type of Bavarian sausage; See also. White hot, a type of hot dog This page was last edited on 4 April ...
Various boudin. Andouille – Type ... Boudin – Types of sausage; Boudin blanc de Rethel – Types of sausage Cervelas de ... Wikipedia® is a registered trademark ...
The boudin of Québec is made of lard, milk, onions and pork blood. It is served in a pan along with a sweet side or a sauce. Since 2018, the Goûte-Boudin de Boucherville association hands out a yearly prize for the best boudin. [87] Plorines are composed of lard and flavoured meat enveloped in pork caul fat.
The upper prairie, historically an area of small farms, ranches, and rice fields, has its own distinctive cuisine, well known for its smoked meats and boudin blanc, white sausage made of pork, rice, and seasonings. Local hardwoods such as oak, pecan, and hickory are used to smoke sausages and tasso.
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Boudin blanc, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; Boudin noir, a blood sausage; Andouillette, made of pork intestines; Cervelas de Lyon, with pistachios or truffles; Chipolata, thin and long; Crépinette, a small, flattened sausage wrapped in caul fat rather than ...
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