Black pudding in history :
The classic black pudding purée remains unmissable / Photo chosen by monsieurdefrance.com: ArtCookStudio via depositphotos
Black pudding is an ancient dish
From the Romans to the Gauls, everyone put their own spin on it, and until recently it was an integral part of rural life. When raising a pig, every part of the animal was used. Blood, which was perishable, was quickly turned into pudding to avoid any waste. In fact, the method remains the same: pork blood is mixed with whatever is at hand, onions here, hot peppers there... Which makes boudin a product deeply rooted in the terroir.
Black pudding is also a noble dish served at the Elysée Palace in 2015 / Illustration chosen by Monsieurdefrance.com: gallica.Fr / BNF
France's black puddings
There are many different types of black pudding in France, because each region has its own recipe. Here are a few well-known ones:
1. Black pudding with apples (Normandy)
Normandy often pairs its black pudding with apples, whether incorporated into the preparation or served as an accompaniment. This sweet-savory combination highlights the sweetness and roundness of the local produce.
2. Black pudding from Nancy (Lorraine)
Typical of the region, this boudin is enriched with a generous amount of onions and sometimes spiked with a dash of cognac. Its soft texture and deep flavors make it a must-try specialty.
3. Black pudding from Béarn (Sud-Ouest)
In Béarn, we like to spice it up with garlic and spices, typical of Southwestern gastronomy. This boudin has a powerful flavor and a strong character.
4. Black pudding with chestnuts (Ardèche and Périgord)
In these wooded regions, chestnuts, the stars of autumn, mingle with black pudding for a rustic, slightly sweet version. Perfect for lovers of autumnal dishes.
5. Black pudding with red wine (Franche-Comté)
This boudin is distinguished by the addition of red wine to its preparation, a touch that gives it a unique aromatic depth.
6. Creole black pudding (Antilles and Reunion)
Even if you've left France for a while, boudin créole deserves its place. Made with pork blood and spices (chili, pepper, thyme), it's often spicy and served as an aperitif or appetizer.
7. Black pudding from the Basque region
In this region, we love black pudding with a touch of Espelette pepper, which gives it a hint of heat and a slightly smoky flavor.
8. The Breton black pudding
Brittany also prepares a traditional black pudding, sometimes enriched with local vegetables such as leeks. It is often combined with apples or buckwheat pancakes.
9. Black pudding from Aveyron
In this region of peasant traditions, boudin is often prepared according to family recipes and sometimes enriched with pieces of meat or fat, for a more rustic texture.
10. Catalan black pudding (Pyrénées-Orientales)
Special feature: it can contain eggs, giving it a denser consistency and a mild flavor.
How to cook black pudding?
Black pudding called boudin noir in French CogentMarketing
How to cook black pudding
On the cooking side, black pudding requires a little attention, but nothing rocket science. The classic method remains the frying pan: gentle cooking to prevent it from bursting. Serve with sautéed apples or compote, accompanied by mashed potatoes or celery. Looking for originality? Try it in a crumble with a touch of gingerbread, or in a verrine with apple or onion compote, perfect for an aperitif.
Black pudding with caramelized apples
A classic in which the tart sweetness of the apples balances the richness of the black pudding. Add a good mashed potato.
Recipe:
- Peel and slice apples (Golden or Granny Smith type).
- Sauté in butter with a pinch of sugar until caramelized.
- Heat the black pudding gently in a frying pan or in the oven.
- Serve the slices of black pudding with the golden apples and a touch of fresh thyme.
Black pudding and apple fruit: it's a classic of French cuisinee / Photo photosimysia via depositphotos
Black pudding parmentier
A rustic, comforting dish revisited.
Recipe:
- Prepare homemade mashed potatoes, creamy with butter and cream.
- Crumble the black pudding, removing the skin, then sauté with shallots and a little pepper.
- In a gratin dish, place a layer of black pudding, a layer of mashed potatoes, then sprinkle with breadcrumbs or grated cheese. Place in the oven to brown.
Black pudding puff pastry with onion compote
A chic and tasty starter.
Recipe:
- Make an onion compote by cooking them over low heat with a little sugar and balsamic vinegar.
- Roll out the puff pastry and top with slices of black pudding and onion compote.
- Close into a turnover or cut into individual puff pastries.
- Brush with egg and bake until golden and crisp.
