the ingredient that gives boudin noir (or blood sausage) its dark color. It's also worth noting that the original Cajun ...

The pork is enhanced with fats and is slightly ... A knockwurst is all beef and contains a lot of garlic. A blutwurst is ...

Blood pudding traditionally contains pork meat and pork blood. In this sausage you get mutton and beef as well. And you only get 49 per cent which means that less than half of this chub is ...

The bread absorbs the pork blood, which gives the sausage a smooth texture and body. The dish’s toppings will also change with the seasons; right now there’s an apple slaw, apple jam and salsa ...