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.
