Sausages
Boudin blanc de Liège
Liège, Belgium
Boudin blanc de Liège is a pale pork sausage with a fine forcemeat and gentle seasoning.
Original eatfuls sticker artwork
What it is
A closer look at Boudin blanc de Liège.
Boudin blanc de Liège is a pale pork sausage with a fine forcemeat and gentle seasoning.
What to look for
Know it when you find it.
The casing should snap lightly while the interior remains moist, smooth, and visibly free of coarse filler.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Boudin blanc de Liège.
Liège, Belgium
Locality-specific tradition
Names around the table
One food, more than one name.
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Northern Portugal, Portugal
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Amsterdam, Netherlands
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Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
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Smoked sausage from Normandy with a coarse texture and strong flavor.
France
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Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Galicia, Spain
Galician Androlla Sausage
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A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.