Boudin Noir

I must admit to being a devotee of blood pudding, but not just any blood sausage will do. I try them everywhere I go. I don’t like those filled with too much kasha or grain; I’m a purist—just blood, fat, and spices. Christian Parra makes one of my favorites, and my local restaurant in Paris serves it with cooked apple and a salad of baby arugula—perfection. My first attempt at making blood sausage went well; the filling just needed some extra spicing, so I very confidently began my second t