A white sausage which contains chicken breasts, calf's sweetbreads, fish fillets and fresh cream.

A boudin blanc (white pudding) made with breast of pork and veal tripe bound with an egg-based panade and flavoured with herbs.

A boudin blanc (white pudding) made with pork, milk and fresh eggs, and excluding any starch. This rich and tasty sausage is made in quantities for a Fair at Rethel in April each year.

A boudin blanc (white pudding) made with the addition of truffles. The paste must contain 3% truffle to warrant the name.

A Caribbean sausage with a fairly liquid filling which can either be grilled or heated in water.

A black pudding (US: blood sausage) made with 35%blood, 20% raw onions and 25% gat and ratis. It is then pressed into the large intestine of the pig, or the caecum. The onion gives this boudin its distinctive flavour.

A well-known type of smoked boudin blanc (white pudding) made with blood and pork fat with about 15% or cooked pork rinds, cooked onions and 5-10% bread soaked in milk.

A black pudding (US: blood sausage) made of pig’s blood and suet wrapped in an intestine with added milk and pork fats, often derived from a pig's head cooked with its crackling, or possibly chestnuts.

This black pudding (US: blood sausag) made with blood mixed with fresh milk and rice. This is popular sliced and fried.

A type of black pudding (US: blood sausage).