Blood sausage or boudin noir is one of the oldest known charcuterie products; its invention is attributed to a cook of ancient Greece called Aphtonite.

Blood sausage is made from pork blood and fat, onions and casing.

Other ingredients may be added such as rind, salt, sugar, certain organic acids and salts depending on the recipe, aromatics, spices, wine, spirits, liqueurs, condiments or flavorings.