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This photo was taken at a market stall in Burgundy where the photographer saw this artisan making fresh boudin noir from a great vat of pig's blood and other ingredients. Boudin noir is the French term for black pudding or blood pudding, which is the English term for sausage made by cooking blood with a filler. The sausage is cooked until it is thick enough to congeal after cooling. The sausage is also called blood sausage, which may come from the German Blutwurst. In France, charcuteries traditionally prepared boudin noir. Charcuteries are the shops that mainly prepare pork products and sell them along with duck and game. You can find smoked and dried sausages, pates, and more at charcuteries, along with prepared salads.
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