Wednesday, October 14, 2009

In Season: Boudin Noir (Blood Sausage)

(Dan's half-eaten lunch at the My-T-Fine Diner)

He was positively giddy - you see, boudin noir is one of the traditional French foods that they used to make on the farm when he was very young.

There are only two times a year to get this pork sausage fresh: in fall, and in spring.

And you have to get it at the local diner, because I won't cook it at home. It is only on the menu in season because freezing changes the consistency and makes it gritty, or so I am told.