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This originated from the French boudin noir. [19] Boudin vert: A green sausage made of pork meat and cabbage and kale. Popular in the Belgian province of Walloon Brabant and in the Walloon immigrant areas of the Door Peninsula of Wisconsin where it is called Belgian Trippe. Boudin valdôtain: with beetroot, spices, wine and beef or pork blood.
Blood sausage and souse, more commonly known as pudding and souse, is a Bajan delicacy usually prepared on weekends and special occasions. In the French Antilles, boudin créole, or boudin antillais is very popular, this being the French boudin noir with local Caribbean chilli and other spices. [8]
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried ...
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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Looped blood sausage made by Vietnamese Hmong in 2011. Hmong Americans tend to make the sausage a foot or more long and very thick, then eat it fresh or freeze it to preserve it. Some families prefer shorter sausages. Others prefer to lightly ferment or smoke the sausage for flavor and preservation. [10] [11]
Varieties of coiled boudin/pens (blood sausage) for sale at a Belgian Christmas market. Moules-frites/Mosselen met friet: mussels cooked or steamed with onions and celery served with Belgian fries. The recipe has often been referred to as the country's national dish [15] but is also popular in the neighboring Nord region of France.