Boudins noirs. It all started in the Antiquity
A very old recipe, boudin noir can be found in almost all regions and countries where people eat pork. The site Cuisine française presents very thoroughly this specific charcuterie. Here's a snippet of their article.
One of the most ancien charcuterie, the tradition wants that it was invented by a Greek cook named Aphtonite in the Antiquity. In the 9th century, the De re coquinaria d'Apicius is the first written source of the recipe which is consumed in taverns.
It is made exclusively with pork blood and fat, depending of the area, spices, condiments, wine can be added. Either pork or beef tripes are filled up and then the whole thing is cooked in a salted boiling water.
Tour de France des boudins:
Each region has their own way to prepare :
Boudin de Strasbourg (Alsace): boudin made with tongue, smoked flavour
Boudin périgourdin (Aquitaine): not fatty, very crisp
Boudin d'Auvergne : very smooth
Boudin de Bourgogne : with milk and rice, smooth flavour
Boudin de Paris also called boudin à l'oignon (Ile de France) : smooth flavour with few pieces
Boudin audois (Languedoc-Roussillon) : crisp and smooth flavours brought by the usage of pork rind
Boutifar ou boutifaron (Languedoc-Roussillon) : Lots of spices, powerful and spicy flavour
Boudin de Nancy (Lorraine)
Boudin du Sud-ouest (Midi-Pyrénées) : very recognizable
Boudin coutançais (Normandie) : quite fatty, crisp when grilled.
Boudin de Saint-Romain (Normandie) : smooth flavours mixed with onions
Boudin angevin (Pays de Loire) : parfumes by the usage of herbs and vegetables
Boudin du Poitou (Poitou-Charentes) : light, smooth, parfumes by herbes and spinach
Boudin marseillais (Provence Alpes Côte d'Azur)
Boudin de Lyon à la crème (Rhône-Alpes) : very specific due to the usage of onions and Swiss chards
les boudins créoles et antillais : very specific, spicy and aromatic
To cook it, just fry in a pan or grill. Potatoes purée, stewed apple or onions purée are all delicious side dishes to eat with the boudin.