Boudin rouge

Boudin rouge or red boudin is a type of blood sausage that's traditionally prepared in Louisiana. In order to prepare it, pork is boiled, the meat is separated from the bones and it's then passed through a meat grinder along with onions.

The ground pork is then mixed with cooked rice, strained pork stock, dried seasonings, and pig's blood. The combination is stuffed into natural pork casings, and the blood sausage is then finished. It's usually boiled or steamed and served alongside mashed potatoes.