| Title: | Blood sausage |
| Original Title: | Boudin |
| Volume and Page: | Vol. 2 (1752), p. 354 |
| Author: | Unknown |
| Translator: | Malcolm Eden [University of London] |
| Subject terms: |
Cooking
|
| Original Version (ARTFL): | Link |
| Rights/Permissions: |
This text is protected by copyright and may be linked to without seeking permission. Please see http://quod.lib.umich.edu/d/did/terms.html for information on reproduction. |
| URL: | http://hdl.handle.net/2027/spo.did2222.0003.183 |
| Citation (MLA): | "Blood sausage." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Malcolm Eden. Ann Arbor: Michigan Publishing, University of Michigan Library, 2015. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0003.183>. Trans. of "Boudin," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 2. Paris, 1752. |
| Citation (Chicago): | "Blood sausage." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Malcolm Eden. Ann Arbor: Michigan Publishing, University of Michigan Library, 2015. http://hdl.handle.net/2027/spo.did2222.0003.183 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Boudin," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 2:354 (Paris, 1752). |
Blood sausage, a kind of dish made with pig’s blood, intestines and pork suet. When the intestine has been well cleaned, it is filled with the pig’s blood and the chopped up suet, and then seasoned with salt, pepper and nutmeg. The blood sausage is tied up at both ends, poached in hot water, and pricked from time to time while it cooks, to avoid it splitting open and spilling out. When cooked, it is cut into pieces and roasted on a grill. It is called black pudding or blood sausage .
White sausage is made with roasted poultry and pork suet chopped up into small pieces, dipped in milk, sprinkled with salt and pepper, and mixed with egg yolks. A pig’s intestine is filled with this kind of stuffing and then cooked in hot water. It is eaten after roasting it on a grill between two pieces of paper, and served hot.