History:
Blood sausage is
one of the oldest and most traditional of French foods, with
inscriptions and documents stretching back 2000 years showing
its production.
Up to the second
world war, it was common for families in rural areas to keep a
pig, which was raised to be slaughtered at the beginning of
winter. This was a major event each year, with the entire family
working from dawn to dust to slaughter, bleed, butcher and
process every part of the pig. Nothing was wasted, even the
blood and bones were used. Not only was this an important source
of meat, but also a source of food during the lean winter
months. As this tradition of keeping a family pig for slaughter
had faded from being commonplace to being almost unknown, Boudin
Noir has declined from being a staple of the average families
diet to being merely one of many types of sausage available.
However, you will still find Boudin Noir in any serious butcher
shop.
Nowadays Boudin
Noir is prepared by butchers (or factories) using modern
methods. Before being stuffed into its casing, the blood is
mixed with various ingredients, depending on the recipe of the
producer. These typically include some of the following: herbs,
onions, cream, fat, fruit, vegetables, grain, apples or
chestnuts.
Although the
name "blood sausage" may be unattractive to some, it is
essentially the same idea as British "black pudding", which is
not uncommon as part of a British fried breakfast. Except when
fat or cream are added, it is a lean and healthy source of
protein.
Unless
pre-cooked, Boudin Noir does not keep for a long time, so should
be prepared and eaten within a day or so of being purchased.
