Sausages
Boudin rouge
Louisiana, United States
A Louisiana blood sausage made with pork, onions, and pig's blood, seasoned with Creole spices.
Original eatfuls sticker artwork
What it is
A closer look at Boudin rouge.
A Louisiana blood sausage made with pork, onions, and pig's blood, seasoned with Creole spices.
What to look for
Know it when you find it.
Dark and dense when sliced; the blood gives a deep, mineral richness. Slice and pan-fry until the edges crisp.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Boudin rouge.
Louisiana, United States
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Northern Portugal, Portugal
Alheira
Alheira de Mirandela
A Portuguese sausage made with bread, garlic, and poultry or game, originally a Jewish disguise.
Northern Portugal, Portugal
Alheira de Barroso-Montalegre
Alheira de Barroso-Montalegre is a Portuguese sausage or cured meat from Montalegre, seasoned and preserved to concentrate its smoky, savory flavor.
Amsterdam, Netherlands
Amsterdamse Osseworst
Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Galicia, Spain
Galician Androlla Sausage
Androlla
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.