Boudin aux châtaignes

Preparation info
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Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

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I include a recipe for boudin aux châtaignes just on the off-chance that you have an opportunity to obtain some pig’s blood. But if you cannot, or would rather not, make your own boudin, lightly sautéd chestnuts can make an excellent accompaniment to a bought boudin.

Boudin aux châtaignes is mainly a speciality of the Limousin, though it is also occasionally made by charcutiers in the Auvergne. My first acquaintance with the dish was the result of