A type of white sausage from Le Havre in Normandy which contains no lean meat, only pork fat, milk, eggs, bread and rice flour and which has a pale yellow paste.
A black pudding (US: blood sausage) flavoured with paprika, chives, thyme, parsley and brandy and usually with raw onions.
This black pudding (US: blood sausage). traditionally contains equal portions of fat, blood and cooked onions. With the addition of cream it becomes 'boudin blanc de Paris'.
A well-known type of boudin blanc (white pudding) from the vicinity of Le Havre in Normandy made with 60% blood, 30% raw onions and 10% cream.
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 large sausage made with finely chopped chicken and flavoured with herbs.
A sausage of cream mixed with pork fat, onions, egg yolks, herbs and spices, simmered and then grilled.
A black pudding (US: blood sausage) of blood, chopped spinach, pork fat, thyme and spices, cream, semolina and eggs.
