Blood Boudin a French Creole delicacy. I make some at slaughter time every year. Consists of onion,bell pepper, galic, pig organs(heart liver pancreas kidneys) better known as griauds, milk, rice and pig blood. All mixed together and stuffed in small intestine then boiled for about 1 1/2 hrs until when poked juices runs clear. Counting the days down until Dec 23 the day we slaughter 1 for Christmas Pig Roast.