The French traditionally use pork blood to make their version of this boudin noir sausage. It’s mixed with a variety of ingredients. A sample recipe might include onions, lard, apples, fatback, garlic, parsley, nutmeg, cream, egg, salt, and pepper.
Description
Additional information
| Weight | 1 lbs |
|---|---|
| UNIT-COUNT | 1 |
| Origin | 🇺🇸 USA |
| Shelf Life | 36 weeks |
| Weight Per Unit | ~1.00 lbs |
| Preservation | FROZEN |
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