Northern Irish cuisine and fried, often with bacon. Champ is a made with potatoes when they are mashed with milk and chopped scallions are added. Dulse is a seaweed snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager. Pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops. The best known traditional dish in Northern Ireland is the Ulster fry. An Ulster fry, although not originally particularly associated with breakfast time, has in recent decades been
Blood sausage is generally served with either cooked apples, mashed potatoes or both, and is appreciated by combining either the apples or mashed potatoes with each bite of "boudin", which has been gently heated and browned in butter. In France also, there are many different regional "Boudins Noirs" such as the large "Boudin du Béarn" with pork meat pieces eaten usually cold. The French "Confrérie des Chevaliers du Goûte-Boudin" (Brotherhood of the Knights of Blood Sausage Tasting) in Mortagne-au-Perche in southern Normandy holds an annual contest of international blood sausage specialities. Boudin is considered the emblematic staple of the French Foreign Legion,