Boudin aux châtaignes

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