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» » » Boudin Noir (Blood Sausage) - 4 Links
Boudin Noir (Blood Sausage) - 4 Links

Boudin Noir (Blood Sausage) - 4 Links

from United States by Terroirs d'Antan
 (4.00)   # of Ratings: 2   Log in to rate this item.
1.1 lbs - 4 links chilled $15.23 $12.18 $16.75 $13.40

About Boudin Noir (Blood Sausage) - 4 Links

French for “black pudding”, the Boudin Noir is a French charcuterie staple, prepared in California in the traditional, southern French way. This Boudin blood sausage is made of pork blood, onions and flavored with a gamut of spices. In France, Boudin Noir is prepared fried or grilled, and served with hearty potatoes or caramelized apples. Buy blood sausage online and try it in the traditional crème de boudin noir soup, a popular winter favorite. Shelf life indicated when properly refrigerated between 34° and 36°F. Consume 10 to 14 days after opening. Has pork.

Pre-cooked. Heat (don't boil) in hot water for about five minutes to warm up the inside of the sausage. Cooking tip: Great when browned in a sautéing pan until crispy!
Ingredients: pork blood, onion, duck meat, pork snouts, pork fat, pork tongue, salt, beef bood plasma, cornstarch, sugar, spices, pepper, natural pork casing.
Storage: frozen
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

Product Reviews
(4.00)   # of Ratings: 2Log in to rate this item.
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Showing comments 1-2 of 2
1. Laval on 7/26/2016, said:
Not as good as ones that I had in France
Was this comment helpful? yes no   (0 people found this comment helpful, 1 did not)

2. mike on 6/10/2015, said:
Can't get enough of Boudin Noir.
Was this comment helpful? yes no   (2 people found this comment helpful, 2 did not)

Showing comments 1-2 of 2
Product Questions And Answers
Q: This blood sausage can I slice it thin & fry it crispy? Or does it break apart while frying also hope it does not have a sweet taste& no Barley in it Like buckwheat flour in it
A: This sausage can break apart quite easily, so we would recommend cooking it whole, not in slices. It has corn starch in it but no flour, and should taste more savory than sweet.

Q: would you suggest freezing/semi freezing the boudin first so that I could cut it up into 1" thick medallions and then pan fry them ?
A: The Boudin Noir can be kept frozen but it does not need to be frozen or semi-frozen to be cooked, it can be used thawed out as well.

*Product Pricing and Weight Specifications

This product is priced by the lb. shipped, and you will be charged based on the actual weight of the item shipped, by the price per lb for the product. The total price your shopping cart shows is an estimated charge. You will not be charged until the product ships, based on the weight that is shipped. The chart below shows estimated weight ranges and actual prices per lb. for this item.
2003502 1.1 lbs - 4 links 1.00 lbs. - 1.20 lbs. $15.23 $12.18
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