What is Boudin in the French kitchen

Creole black pudding with potatoes and apples

This blog is all about France, French culture and the way the French eat. But who are actually the French?
There are the French from the mainland and the French from the so-called DOM-TOM * speak the French overseas territories. These have their own culinary culture, which significantly expands the portfolio of French recipes.

Click for a larger picture

From now on and for the times to come I'll take you on one Tour 2.0 to the French overseas departments. I will try to present recipes that you can cook at home with the ingredients from the supermarket (at least as much as possible!). What do you think?

With the Antilles (Guadeloupe, Martinique) and their black pudding or boudin antillais let's start our culinary journey. The creole black pudding is one of the oldest known recipes from the Antilles. It is traditionally prepared in families on Christmas Day from blood and fat from pork, bread and spices.
It is only visually similar to the blood sausages known in Germany. The sausage mass is very fine, without visible fat and, above all, it is wonderfully spicy.
There are also white varieties made from poultry, stockfish, seafood ...

If we go to France we will be happy to bring boudin antillais back to Ulm. Our favorite recipe is the following, with potatoes and apples. The combination Black pudding apples is not uncommon and simply awesome!

You don't necessarily have to find a French butcher to try the recipe. You can get closer to the taste of the Creole blood sausage by adding spices to your normal blood sausage.

* Départements d’Outre Mer - Territoires d’Outre Mer

A nous les caraïbes

Creole black pudding with potatoes and apples
Servings: 2 people
Working time: 30 min / cooking time: 10 min / total time: 40 min


  • 3 potatoes
  • 50 ml of milk
  • 2 apples
  • 2 shallots
  • 1 teaspoon butter
  • 200 g black pudding
  • (if German black pudding) nutmeg, chilli, chives, thyme, cinnamon, cloves, garlic, pepper


  1. Apple layer
    Chop the shallots.
    Quarter and slice apples.
    Sauté apples and shallots in butter over medium heat for 15 minutes.
    Salt lightly.
  2. Mashed potatoes layer
    Peel the potatoes and cut into pieces. Put in a saucepan, cover with water, bring to a boil. Cook for 10 minutes until tender.
    Drain and pour back into the saucepan, pour milk and mash with a potato masher (or fork) to make the puree. If the puree is too firm, add more milk or water.
    Season to taste with salt and pepper.
  3. Black pudding layer
    Peel the black pudding, cut into slices and fry in a pan. Season well with the above list of spices. Let melt while stirring.
  4. Fill the molds in layers: apple mixture, then black pudding and finally mashed potatoes. Press down well.
    Put in the oven at 200 degrees for 10 minutes.
    Turn out onto a plate (as for a tarte tatin) and serve.


With lamb's lettuce as a side dish, it looks and tastes great!

Pommes de terre et pommes en l’air 😉

View Comments Write a comment