Blood Sausage (Boudin Noir) Recipe - Specialty Sausage 104

https://meatgistics.waltonsinc.com/topic/1328/specialty-sausage-104-blood-sausage

Blood Sausages have been around for 1,000s of years all over the world. It is commonly mixed with a grain or other coagulant to thicken the blood then stuffed into a casing and either cooked or dried. It is called blood pudding in the UK, Blutworst in Germany, Boudin Noir in France almost every country has it's own name for it and they can differ slightly or wildly but they all share blood as a main ingredient. Now, we might have already lost some of you as soon as we started talking about blood but don't be put off by that, when properly prepared it can be delicious and perfectly safe!

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