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Blood Sausage
$12.80 a pound
In Britain and Europe a popular variation of sausage is made by boiling large quantities of animal blood with a filler such
as bread or fat until it's thick enough to congeal. Known as black pudding in Britain, boudin noir in France, and countless
other names in other countries, this earthy, tender sausage can be served in a variety of ways. Blood sausages are generally
affordable, though they have yet to become mainstream in the U.S. and are often in the upper price range on restaurant menus.
Boudin noir can be purchased for $12.80 a pound at gourmetfoodstore.com.
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