Difference between Boudin Noir saussage (France) and Blood pudding/saussage (UK) ? Are they the same or...?!
How do they eat them differently as well? I think that they may be eaten as breakfast with someting else (not sure what, eggs?) in the UK and in crepes/gallettes with something else (not sure what, cooked apples or leeks?) in france (or by itself).
Basically really confused here
Answers:
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Blutwurst, boudin noir and black pudding are all very different and yet very similar. They range from a coarse texture to smooth, peppery to mild, with or without cereal, fatty to lean. It all depends on the region and the butcher who makes it. A Scottish black pudding is vastly different to a lancashire black pudding, a Bavarian blutwurst is different to a Berliner blutwurst.
In the UK black pudding is served as part of a cooked breakfast, with scallops and a salad as a main meal starter, with haggis and white pudding (trio of puddings), or any number of ways. As you point out it may come with apples (particularly if you are in Normandy) in France, In Berlin it will come with bratkartoffel. Bllod sausages are very 'rich' so you can't eat too much and generally you have a counterpoint to this on the place i.e. rhubarb, apple, balsamic dressing etc.
They sound very much the same and I think you could substitute one for the other.