This is as French as can be! I have been raised with Boudin Noir (blood sausage) very popular in France but not so much in America. I think the whole blood thing kinda kills it for people but trust me when it’s well done it’s one of the best thing you can find.

I found mine at Mollie Stones on California street, it’s actually a Morcilla (spanish version of the blood sausage) made with onions, it a bit more firmer that the French version but it works.

You just have to sear it in a pan with a bit of butter. Serve it with grilled sliced onions. I just sliced a 1/2 onion, put it in a pan with a bit of olive oil and let it sweat until tender, added a bit of salt.

For the mashed potatoes, I boil my potatoes until fork tender in salted water. I drain the potatoes and put them through a food-mill. I add a tablespoon of butter and whisk in a bit of milk until the right consistency.

And here you have it, mashed potatoes, boudin noir and grilled onion. I have yet to found this on any menu but I am not loosing hope, I will keep trying.

Note: In France we have the boudin Antillais (from the French west indies) the blood is mixed with spices, onion and apples before made into the sausage. It is usually served with pan fried apples it’s so good!!

Bon Appétit!