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Boudin Noir (Blood Sausage) - 4 Links

from United States by Terroirs d'Antan
Item description Temp Price per LB* Price* Qty Sku
1.1 lbs - 4 links chilled $24.82 $27.30
10 x 1.1 lbs - 4 links chilled $22.34 $245.74

Boudin Noir (Blood Sausage) - 4 Links

Boudin Noir, Black pudding, Biroldo, no matter what moniker it travels under, blood sausage has roots all over the world. A favorite for its deeply savory and complex flavor, each country seemingly has its own interpretation of this delightful if somewhat gory sausage.

A staple of French charcuterie boards, a necessity in Italian dishes, and a favorite among the British, blood sausage hasn’t experienced the same popularity in the United States. In fact, you may even find yourself wondering what is blood sausage exactly? Depending on where your blood sausage is coming from, you’ll find there is a range of possible fillings and spices, but the throughline of all of them is, of course, copious amounts of blood. In Estonia, they make a blood sausage out of barley and blood while England favors oats. In Italy, their sausages are spiked with raisins, pine nuts, and fennel for a flavorful interpretation.

While many are squeamish at the prospect of eating blood, it is a uniquely perfect ingredient for sausage making. Acting in much the same way as egg whites blood is an excellent binder. As it’s cooked it coagulates, keeping everything in the sausage held together and preventing a crumbly banger. Raw Boudin Noir should be eaten within a day or two after purchase, however, our pre-cooked varieties keep well refrigerated for up to two weeks, making them much more convenient for the average home cook.

Our Boudin Noir links are prepared in California in the traditional, southern French way. This 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. We recommend enjoying these sausages in much the same way. Sliced into rounds, sauté your blood sausages in a little butter until warmed through. They’ll develop a wonderfully crispy exterior and turn pitch black as the blood oxidizes. Offering a dynamic look and singularly delicious taste, don't wait another minute to try these delightful blood sausages for yourself!

Want to dig deeper? Check out our How To Cook Sausage guide and learn the ins and outs of cooking sausages!

Ingredients: Pork, Pork Blood, Pork Snouts, Onions, Egg Whites, Salt, Sugar, Spices (Nutmeg, Coriander, Caraway, Allspices, Black Pepper, Natural Pork Casing
Storage: frozen
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.
Meat and Game: Pork
Cuts: Raw and Grilling Sausages
Origin: United States

Product Reviews

These blood sausages are far better than any I have tasted in years. They remind me of the Portuguese blood sausage I grew up eating. I'm glad I chanced ordering the discounted 10 pound deal. I will be ordering again.
Kathryn from
This Blood Sausage has great flavor. Cooks up in a skillet easily.
Jennifer from Baton Rouge, LA
LIBOR from Shavano Park, TX
Abolutely the best French Boudin noir I have eaten in US. Just the right spices - very good taste As you would get in France (maybe a bit of more fat and onions ) Place the Boudin on a silver paper in a Plat in your oven under the grill- 350 - 400 Fahrenheit - turn those once and leave for 10 more minutes- serve with a good French mustard Maille - Apple compote - fried onions on the side and patotoes pure. a Regal ! Pictures ? (USA)
Good, haven’t been able to get them where I live
Lola from Browns Mills, NJ

Questions and Answers

Q:Morsillo blood sausage
A:Morcillo, Morcilla and Blood Sausage are technically made the same way. Ingredients will differ in different parts of the world.
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.

Sku Item description Item weight range Price per lb
2003502 1.1 lbs - 4 links 1.00 lbs. - 1.20 lbs. $24.82
2003502 1.1 lbs - 4 links 1.00 lbs. - 1.20 lbs. $24.82
2003503 10 x 1.1 lbs - 4 links 10.00 lbs. - 12.00 lbs. $22.34
2003503 10 x 1.1 lbs - 4 links 10.00 lbs. - 12.00 lbs. $22.34
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