Boudin is a type of Cajun sausage made
from a pork rice dressing wrapped in pork skin. The
boudin wrap can be chewed but the stuffing is usually
squeezed out of one end. Cracklins (fried pig skins) and
saltine crackers are a popular accessory. It is
available by the link from butcher shops or stores.
There are various types of boudin but
but the top 3 are listed below:
Boudin blanc
A type of sausage made from a milk or pork rice
dressing, much like dirty rice, only moister,
stuffed into pork casings. Pork liver and heart meat
are typically included. Rice is more frequently used
in Cajun cuisine, whereas the French version tends
to use milk, and is therefore generally more
delicate than the Cajun variety. Although the
sausage wrap is edible, the stuffing is typically
squeezed out of one end. In Cajun cuisine, it is
often served with cracklins (fried pig skins) and
saltine crackers. Boudin Blanc dressing is also used
to make Boudin balls. The dressing is not stuffed
into a casing but formed into a ball, rolled in
breading and deep fat fried, similar to the Italian
arancini.
Boudin noir A dark-hued French blood sausage or Cajun
sausage containing pork, rice, pig blood, and other
ingredients.
Boudin rouge
In Louisiana cuisine, a sausage similar to boudin
blanc, but with pork blood added to it. It
originated from the French boudin noir.
BOUDIN
In prepairing Boudin we start with the finest selection of ingredients available & then add a blend of seasoning with cooking methods creating an authentic Cajun flavor.The mixture is stuffed into a natural hog casing & vacuum packaged preserving flavor and freshness. 5 Links per package.
Cooking instructions for Boudin: Temper overnight in refrigeration.Grill, smoke, bake, boil or steam slowly on low heat until the internal temperature is above 165 degrees. Brittle skin is easer to eat. If you boil the boudin add salt (to taste) to the water before boiling.
Andouille and Tasso are fully cooked and can be used to flavor dishes or eaten on crackers. Yummy.
