Boudin gascon et maïs

Black pudding, a type of sausage that is most commonly made from pig’s blood, is one of the oldest recipes in the world and there are of course as many versions as there are cooks. In France alone, each region has its own take on it. In Gascony, where there is a strong tradition of nose-to-tail eating, we make it using the whole pig’s head, lungs and heart, and we spice it with cinnamon, nutmeg, ginger and cloves; in Paris, they use only pork fat to make the pudding, and mix it with cooked