A black pudding (US: blood sausage) of pig's blood, pork neck and spare rib with caraway seeds or aniseed.
A black pudding (US: blood sausage) made of pig’s blood, onions and suet wrapped in an intestine. It is usually grilled. The boudin de Paris traditionally consists of equal portions of blood, fat and onions. In Lyon raw onions are added, sometimes having been marinated in brandy and herbs. In Nancy milk is added. In the Auvergne, in addition to milk, there is a pig's head, and so it goes on.
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 black pudding (US: blood sausage) made using a mixture of calf and pig's blood, with the addition of prunes.
A black pudding (US: blood sausage) of blood, bread and milk, pork fat, garlic and herbs, spices and rum.
A popular black pudding (US: blood sausage) from the Pays du Perche in Orne. Each March since 1963 the Confrérie des Chevaliers du Goûte-Boudin has the difficult task of choosing the best boudins to be made in France and in Europe generally.
A black pudding (US: blood sausage) made with milk, onions and blood in the ratio 1 kg onions to 1 litre of blood and 1 litre of milk.
