Fair Grill · Blood Sausage
Boudin Noir de Mortagne
🍢
Photo coming soon
The town of Mortagne-au-Perche has run an international black-pudding competition every March since the 1960s, pulling in butchers from well beyond France to compete for the title.
Boudin noir is a sausage of pig's blood, onions, and fat, simmered gently until set, then grilled hard so the skin blisters and cracks. Market and fair vendors serve it hot, sliced into a roll or plated with apple.
Why it's made this way: Mortagne-au-Perche's long blood-sausage tradition turned into a dedicated annual fair in 1962, and it has since grown into one of Normandy's biggest food festivals.
More from France
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.