Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (2024)

Blood Pudding (or sausages) are served in French, Belgian, German, British, Quebec, Acadian, Creole, Austrian and Cajun cuisine.

This Blood Pudding a.k.a. Boudin is baked in loaf pans instead of sausage casing.

Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (1)

Photo courtesy of Banque D’Images

This is my 2nd post in the category Historic and Unusual Recipes. The first wasHow to Cook a Terrapin (or Turtle). I discovered that recipe in a very oldFanny Farmer Cookbookand posted it simply because I found it interesting. Guess what? Almost every day… week in and week out…How to Cook a Terrapin (or Turtle)appears in my list of ‘Readers Recent Favorites’. Who woulda thunk it? And now it’s gonna be interesting to see how well received this French Canadian Blood Puddingrecipe is! ; o )

I made French Canadian Blood Puddingonlyonce, using the blood from one of the pigs we raised. We planned to roast the pig on a special spit – and feed the neighbors, the local family, the family from Montreal and the family from the States.Luckily it was a BIG pig. So big it actually broke the rented spit… but that’s another story.

My husband’s family all told me I’d fed my pigs too much because, when butchered, they all had a lot of fat. They said I ‘babied’ all my animals. Hey, if you were a pig… and it was hot… wouldn’t you be happy if someone gently sprayed you with cold water. Of course you would. I rest my case.

My husband’s aunt Therese and I prepared the Blood Pudding at the Roy Family Farm in St. Flavien, Quebec (Canada) where my husband’s family has lived/farmed for the last seven generations. It’s a huge house with a huge kitchen. There’s a wood burning stove and a modern stove – a lovely mixture of old and new. (I remember visiting around 1970 and there was still a water pump in ‘The Summer Kitchen’. I’ll explain about Summer Kitchens another time.)

I just deleted the paragraph about hanging the pig upside down etc. I didn’t want to gross you out any more than necessary..

When I arrived at the old family farm with my bucket of pig blood, Ma Tante Therese (My Aunt in French.) was armed and ready with the necessary utensils and pans. Ma Tante didn’t speak much English and my French is far from great, but I managed to write down several of her old French Canadian recipes over the years, including this one for Blood Pudding, while I either helped or watched her cook. And an excellent cook she was.

My husband LOVED the Blood Pudding we’d made. And I was pretty darn proud of myself, let me tell you. I did take a tiny taste of it… Blood Pudding has an unusual texture – no surprise there. It does taste pretty good, if you can get beyond the ‘main ingredient’.

My husband loved to eat his Boudin cut into slices and fried. He especially loved it for breakfast with scrambled eggs. At the time I made the Blood Pudding my husband could only eat soft things due to oral cancer. You can imagine how pleased I was, especially at that point in his life, to have prepared something for him which he’d loved his whole life.

Life is short. Prepare your loved ones favorite dishes. Doing so truly is a gift of love!

Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (2)

This recipe for French Canadian Blood Pudding (Boudin) is prepared in two loaf pans.

I’m going to give you the recipe as I wrote it down – although sometimes I’ve written recipes from our French Canadian Aunts half in French and half in English.

Fresh blood from one pig

Strain the blood to get the clots out. If clots are big, remove them with a big wooden spoon.

Add the exact same amount of milk as there is blood.

Put milk and blood into a large bowl.

Add:

1 ½ large onions – cut up very fine

1 pound pig lard (fat) ++ from the pig

2 Tbs. salt

1 Tbs. pepper ++ Not a full tablespoon. And Ma Tante used an actual soup spoon.

1 Tbs. ground cloves ++ Not a full tablespoon. And Ma Tante used an actual soup spoon.

Grease two bread pans with oil.

Pour blood mixture into pans.

Cook at 400 for one hour.Enjoy! ++ I recommend cutting the Boudin into slices or squares and frying it.

After the rain comes the rainbow. (Our farm in St. Antoine de Tilly, Quebec)

Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (3)

Historic and Unusual Recipes – – French Canadian Blood Pudding Recipe a.k.a Boudin (2024)

FAQs

Is boudin a blood pudding? ›

In the United-Kingdom and Ireland, Boudin Noir is more commonly known as black pudding, or blood pudding. It is traditionally made by mixing pork blood with a filler such as oatmeal, barley or breadcrumbs, along with pork fat, onions, fried tomatoes and a variety of seasonings.

What is boudin pudding? ›

known in the UK, is a traditional blood sausage that is. popular in the South of France. The texture is soft and. smooth, and it has a slightly sweet and savory flavor.

Is blood sausage legal in the US? ›

It really isn't. We can buy several varieties of blood sausage here, from a number of different cultures. In the south we can get boudin noir, and in specialty shops we can buy morcilla, blutwurst, morcella, or sanguinaccio, depending on what neighborhood we're in.

Is boudin the same as blood sausage? ›

The Anglo-Norman word boudin meant 'sausage', 'blood sausage', or 'entrails' in general.

Why is blood boudin illegal? ›

Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations prohibiting the transportation of raw blood.

Is blood boudin illegal? ›

Time to set the record straight: none of the above is true. Artisanal butchers across Acadiana still make red boudin, in full compliance with USDA regulations, which require that the pork blood used in the sausage come from inspected hogs.

What do Cajuns eat with boudin? ›

What To Serve With Boudin - 13 Best Side Dishes
  • Meat. • 1 portion Tomato confit.
  • Produce. • 1 portion Mushrooms. • 1 portion Oven-roasted cabbage.
  • Pasta & Grains. • 1 portion Cajun spaghetti.
  • Snacks. • 1 portion Ranch crackers, spicy.
  • Other. • 1 portion Poutine.

What is original boudin made of? ›

Boudin is traditionally a blend of cooked pork, rice, onions, peppers and seasonings stuffed into a sausage casing, although boudin makers today sometimes get creative with unusual fillings like seafood.

Is blood pudding good for you? ›

'Black pudding does have some benefits. It's a source of protein, which can keep you feeling fuller for longer. It can also be rich in iron as it contains blood. Nutrient contribution will vary depending on the manufacturer, so iron levels are not always guaranteed to be high.

Do Mexicans eat blood sausage? ›

Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours.

Is eating blood sausage good for you? ›

Black Pudding

Also known as blood sausage, in some parts of the world, this is a common staple food. Before you get grossed out that this mealy meat is simply made from the solidified blood of swine, consider the healthy gifts it bestows. “Black pudding is a great source for iron and zinc,” says Goldstein.

What does the French word boudin mean? ›

[ boo-dan ] show ipa. noun,plural bou·dins [boo-dan; English boo-danz]. French Cooking. a blood sausage (boudin noir ) or sometimes a white sausage (boudin blanc ), made of chicken, pork, or veal.

What do Cajuns call blood sausage? ›

However, one of the most rare and prized dishes from the Cajun past is boudin rouge, or blood boudin, a sausage made from various cuts of pork, rice, seasonings, and the fresh blood of a pig. The sausage is steamed or smoked to cook it.

Is boudin a Creole or Cajun? ›

This mentality is evident in boudin, a Cajun sausage made of pork and rice, and other sausages like andouille and tasso, which were invented to utilize every part of a butchered animal. On the other hand, most Creole food incorporates a diverse range of ingredients and can sometimes call for complicated processes.

Is boudin made with blood? ›

However, one of the most rare and prized dishes from the Cajun past is boudin rouge, or blood boudin, a sausage made from various cuts of pork, rice, seasonings, and the fresh blood of a pig. The sausage is steamed or smoked to cook it.

Why is boudin called blood sausage? ›

Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.

What is another name for blood pudding? ›

Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen. In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla.

Is blood boudin illegal in Louisiana? ›

Red boudin, also known as boudin rouge or blood boudin, is a fading tradition in Acadiana. Only specially-licensed slaughterhouses are allowed to produce this generations-old delicacy. Babineaux's in Breax Bridge, Louisiana, is one of the last commercial makers of red boudin in the area.

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