Group · Meat
Caribbean black pudding
Caribbean black pudding (boudin antillais), or Creole boudin, is a pork blood sausage that is highly seasoned with chilli, thyme and chives, with a large proportion of bread crumb soaked in milk. This panade explains its carbohydrate content, which mainland French boudins do not have.
In terms of nutrition facts, uncooked: 231 kcal per 100 g, with 16.5 g of fat including 6.9 g of saturated fat, 9.2 g of carbohydrate and 11.5 g of protein. It contains 1.22 g of salt per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 231 kcal |
| Kilojoules | 962 kJ |
| Protein | 11,5 g |
| Carbohydrate | 9,2 g |
| Fat | 16,5 g |
Tips
It is clearly lighter than mainland black pudding. 231 kcal against 297 for a boudin noir, and 16.5 g of fat against 27.1 g. The bread crumb “dilutes” the fat, which is an advantage here.
1.22 g of salt: the least salty of the boudins. A 100 g portion provides 1.2 g, a quarter of the daily guideline.
It is eaten in small portions, as an appetiser. That is the Caribbean custom: two or three pieces with a little lime, not a whole plateful. Its heat suits that.
It counts towards the charcuterie guideline. 150 g a week, across all products.
It contains milk and gluten. The panade provides both, in a product where you would not expect them. Worth flagging if you have an allergy or intolerance.