Blood Sausage with Apples and Potatoes

Pommes de Terre et Pommes de l’Air

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

When a pig is killed as on a French farm, part of the ritual is to catch the blood from its severed throat in a bowl, then add some vinegar to prevent coagulation. From this blood, along with pork snouts and pork tongues, the French Southwesterners make an excellent black sausage (boudin noir) perfumed with onions or raisins. It is often flavored with hot pepper, cloves, nutmeg, and cinnamon.

Completely cooked, then partially dried, these sausages are delicious sliced, fried