A speciality typical of the Antilles, Creole sausage is a spiced black pudding that is traditionally prepared by families on Christmas Day. This dish made with blood and pork fat also includes stale bread, thyme, parsley, bunching onions, allspice, clove powder, oil, salt and fresh chilli pepper. Once the stuffing is prepared and the skin filled with this preparation, it is all cooked for twenty minutes in a simmering broth with chives, parsley and chilli pepper.
While it is generally served with crudités as a starter, Creole sausage is also very good as an appetiser with a glass of ti-punch. And if you prefer the flavours of the sea, be sure to taste the famous white pudding made with queen conch, cod or prawns!