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spicy blood and beetroot sausage


The same name as in neighbouring France, also spelled (bodeun), this sausage from the Valle d'Aosta is made with boiled potatoes, lardo, beetroot, spices, pig's blood and red wine. But you can also find the pure French style blood sausage, boudin minus the beetroot, too.

Text © Dana Facaros and Michael Pauls

Images by: F. Ceragioli, Creative Commons License