A traditional staple of Belgian cuisine blood sausages often divide the public with most people having strong opinions on where they stand on the love/hate spectrum for the delicacy. The main issue for some is the addition of pig’s blood although many would argue that this is the defining characteristic of this type of sausage both visually and in terms of taste.
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Discover Belgian Boudin Blanc & Noir
The blood itself is only a small part of the sausage filling. In any case the sausage is cooked well before eating and gives it a unique taste.
The specialty was often served as a starter fried until black and decorated with boiled apple slices on top. It is the Belgian equivalent of the English black pudding but without the addition of oats or anything else as a "filler" just good old meat spices onions and a touch of sweetness from raisins and brown sugar to balance things out.
Give it a try you might become a fan!
