BOUDIN LANDAIS

In the Landes, during the "tue-cochon", we used to prepare blood sausage in guts, but as we knew that it did not last long, we also took the time to put it in pots. Sterilized in this way, the pudding could be kept longer. Obviously, our blood sausage is a family recipe, where the spices are present, but without killing the taste of the blood sausage.

 Tradition has it that black pudding was invented by an ancient Greek cook called Aphtonite, making it one of the oldest cold cuts. It has ancient references such as in Homer's Odyssey. The 4th century De re coquinaria of Apicius is the first to transmit his recipe. In the Middle Ages, it was considered a vulgar (popular, bistro) dish which was only eaten in taverns. Made up of blood, black pudding is very rich in proteins, calcium, potassium and magnesium, essential trace elements for our body. In addition, fans of diets and dietary cuisine will appreciate the absence of carbohydrates in its composition.

 Preparation advice: You can eat our pudding cold, like a classic cold meat. But we advise you to enjoy it warmed in the oven: on a piece of bread, or better yet, with a good applesauce from the garden or baked apples. The combination of sweet and salty is truly delicious. Black pudding is often served with mashed potatoes, you can also serve it with carrot, sweet potato or butternut puree. Why not offer the pudding in small glasses on a bed of mash of your choice for a colorful aperitif for your holiday meals. For a wine pairing highlighting the full-bodied character of the dish, we will opt for a spicy red with more eye-catching tannins but which does not lack fruit: a fitou or a corbières (Languedoc), a saint-joseph or a cornas (Rhône ), an Irouléguy or a Cahors (South-West) for example.