Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
blood sausage
|
| gptkbp:availability |
local markets
restaurants |
| gptkbp:climate |
hot
|
| gptkbp:colors |
dark red
|
| gptkbp:cookingMethod |
simmering
baking charcuterie grill grilled boiled homemade pot pan searing stuffing sausage stuffer |
| gptkbp:cuisine |
gptkb:French_cuisine
spicy version Occitan cuisine herb-infused version |
| gptkbp:cultural_impact |
gptkb:French_gastronomy
regional identity |
| gptkbp:cultural_significance |
regional dish
|
| gptkbp:exhibits |
sliced
whole |
| gptkbp:flavorProfile |
spices
onions |
| gptkbp:historicalContext |
traditional_French_cuisine
|
| https://www.w3.org/2000/01/rdf-schema#label |
Boudin de Toulouse
|
| gptkbp:ingredients |
pork
blood |
| gptkbp:nutritionalValue |
high in protein
high in fat |
| gptkbp:occasion |
festivals
family gatherings |
| gptkbp:origin |
gptkb:Toulouse,_France
|
| gptkbp:pairing |
bread
red wine |
| gptkbp:productionCompany |
several hours
|
| gptkbp:safety |
cooked thoroughly
stored properly |
| gptkbp:servingTemperature |
sauerkraut
mashed potatoes |
| gptkbp:shelfLife |
frozen
refrigerated |
| gptkbp:texture |
soft
|
| gptkbp:variant |
gptkb:Boudin_noir
Boudin blanc |