Tags » Boudin Noir

Pork Fillet with Morcilla

Morcilla, if you’re not familiar with it, is Spain’s answer to black pudding. I prefer it to most British types, as it’s (usually) mildly spicy with paprika and cinnamon and it is generally less fatty.  335 more words


Boudin noir

Call it what you like, Bourdin noir, black pudding, blood sausage… is always delicious. One of the oldest types of charcuterie it is commonly served with breakfast, or with sautéed potatoes or apples (as I ate it as a kid), blood sausage it always delicious. 42 more words