Great Boudin noir/ Boudin Blanc in Belgium?
Boudin noir, boudin blanc? Think of them as everyday commodities rather than fine foods - they are the kind of thing that people cook at home rather than eat in restaurants. Boudins turn up occasionally in restaurants (the more democratic places and probably accompanied by stoemp) but the best thing is to go to any local market, find the butcher's stand with the longest queue and ask for a demi-kilo. Somebody will probably have a sign over their stand reading "le roi du boudin" but it doesn't really mean much - just look for one where the presentation says that this is an artisan producer who has some pride in his work.