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Blood sausage is a slightly unusual delicacy that has been made for thousands of years. It's even mentioned in The Odyssey!
It's available in many different forms around the world. In Germany, it's known as 'Blutwurst'; 'Morcilla' in Spain and 'Kiszka' in Poland. If you've never tried blood sausage, we recommend starting with this one. This particular blood sausage is from France and is known by the extremely fancy name, 'Boudin Noir'.
French blood sausages are made with pork blood, meat, and onions. These blood sausages are very soft, slightly different to the British style of blood sausage known as 'Black Pudding', and they're extra rich and flavorful. Proper blood sausage has a delicious and complex flavor and can be appreciated alone or as a complement to many dishes!
These blood sausages are very soft so we don't recommend slicing them before cooking.
If you feel like eating this prepared the French way, gently heat and brown it in butter and serve with cooked apples and mashed potatoes. Blood sausages are served in different ways all around the world and are extremely versatile so feel free to try them with potatoes, eggs, gravy, apples... almost anything you can think of!
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
Black pudding shouldn't be this soft.