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boudin
spicy blood and beetroot sausage
The same name as in neighbouring France, also spelled (bodeun) or boudin valdôtain, this sausage from the Valle d'Aosta is made with boiled potatoes, lardo, beetroot, spices, pig's blood and red wine. But you can also find the pure French style blood sausage, boudin minus the beetroot, too.
Text © Dana Facaros & Michael Pauls
Image by F. Ceragioli, Creative Commons License