Cajun Boudin Sausage
Ranked #5,587 in Food & Cooking, #104,586 overall
Cajun Boudin Sausage
Boudin is a type of sausage link that is used in Cajun and Creole dishes. There are several different types of the sausage used in French and Cajun cooking. The word is actually pronounced 'Boo-dan.'
The first type of boudin is called boudin blanc. This is also known as white boudin. This type of boudin came from the need to be frugal when times in the Cajun community were hard. The supplies on hand needed to be stretched from meal to meal so sausages were stuffed with rice to make a more filling sausage. The French version of boudin is made with milk. The Cajun version of boudin blanc is usually made with rice. The Cajun form of boudin also uses various types of stuffing such as crawfish and even alligator. The casing to either type of sausage will vary. Some of the casings will be soft and very edible while others will be rubbery and the tougher to eat.
The first type of boudin is called boudin blanc. This is also known as white boudin. This type of boudin came from the need to be frugal when times in the Cajun community were hard. The supplies on hand needed to be stretched from meal to meal so sausages were stuffed with rice to make a more filling sausage. The French version of boudin is made with milk. The Cajun version of boudin blanc is usually made with rice. The Cajun form of boudin also uses various types of stuffing such as crawfish and even alligator. The casing to either type of sausage will vary. Some of the casings will be soft and very edible while others will be rubbery and the tougher to eat.
Louisiana Boudin Fast Food
McDonalds, No Way! Give Me Some Hot Boudin.
The interesting thing about boudin blanc is that it's considered a fast food in the Acadiana region of Louisiana (Southwest Louisiana). You can find these stuffed links at gas stations, convenience stores, roadside stands and meat markets. These fast food links are cut in half and you squeeze the filling into your mouth. You can eat the casing if you desire, but most people will discard it due to the toughness and taste of the casing.
Try Some Boudin Sausage
Boudin Is ATaste of Louisiana
Boudin Rouge or Blood Sausage
Blood Sausage Is Hard to Find These Days
Another type of boudin is called boudin rouge or red boudin. It is also known as 'blood sausage.' This type of boudin is made using the blood of a freshly slaughtered pig. You will be hard pressed to find this type of boudin commercially these days. The government has strict regulations against the commercial sales of products made with blood. But if you're traveling in Cajun country, you may run across families that still butcher their own hogs. If this is the case, you may be lucky enough to experience the delicacy known as boudin rouge.
Cooking Cajun Boudin
Deep Fried, Grilled. It's All Good.
Many people are cooking their Cajun boudin on the grill these days. Still others have adapted the links into boudin balls which is basically the filling from the boudin rounded, breaded and deep fried. Some people will use boudin filling like a sandwich spread. As you can see, boudin has endless uses and it can be a satisfying and tasty meal for the whole family.
More Cajun Food and Cajun Cooking
Cajun Recipes from Louisiana
Cooking with Chef Beryl Stokes
Boudin Sausage and More Cajun Cooking Recipes
Louisiana Style Cooking
by Mike_Stokes
Feeling creative?
Create a Lens!
Explore related pages
- What is "Cajun"? An Introduction to All Things Cajun What is "Cajun"? An Introduction to All Things Cajun
- Louisiana crawfish party ideas Louisiana crawfish party ideas
- Easy New Orleans Creole jambalaya recipes Easy New Orleans Creole jambalaya recipes
- How To Make Frogmore Stew - Southern Cooking at It's Best! How To Make Frogmore Stew - Southern Cooking at It's Best!
- Justin Wilson Cajun Cooking Justin Wilson Cajun Cooking
- Cajun Jambalaya Cajun Jambalaya
