Easy and quick blood sausage soup recipe.Ingredients. The kind of blood sausage we're most accustomed to in the U.S. is boudin noir—that creamy emulsion of blood and fat, heavily spiced, with ground meat in the mixture. Boudin noir is probably my favorite kind of blood sausage because of its creaminess and richness. Making it delicious requires very little work: just brown the sausage in a pan and serve it with potatoes, apples, or anything that complements the slightly liverish, iron-rich taste of blood.