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In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, and probably introduced after the Norman Conquest. [citation needed] Boudin rouge: In Louisiana cuisine, a sausage similar to Cajun boudin blanc with pork blood added to it
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The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. [4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning vary based on the region and the cook's taste. [5]
Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt , made from freshly killed duck blood, pork and chicken . Tiết canh can be made from duck, goat, pig, goose, chicken, calf, [ 1 ] [ 2 ] [ 3 ] as well as from snake, crab, lobster, blood cockle, [ 4 ] [ 5 ] [ 6 ] or vegetables.
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