Antillean blood sausage
It can be enjoyed on any occasion.
A typical West Indian speciality, the Creole pudding is a spicy black pudding that is traditionally prepared with the family on the very day of Christmas. This dish made from pork blood and fat is made with stale bread, thyme, parsley, country onions, logs and powdered cloves, oil, salt and fresh chilli. Once the stuffing has been prepared and the casing filled with this preparation, the whole thing is cooked for about twenty minutes in a simmering broth with chives, parsley and chilli.
If it is generally served as a starter accompanied by raw vegetables, Antillean blood sausage is also very good as an aperitif with a glass of ti-punch.
