Boudain

JerryBobCoJerryBobCo Senior MemberPosts: 6,005 Senior Member
Boudain is one of those Cajun food items I've heard about for years, but never tried. I have been told it's a "blood" sausage containing God knows what, and that sort of put me off of it. That all changed last night.

I was in a meeting and a number of folks bought goodies. One guy bought some boudain that he bought from a local grocery store. It was delicious. I liked it so much I stopped at said store on my way home from the meeting and bought some. I can't wait for my wife to try it now.

Who else has had it? What are you impressions of it?
Jerry

Gun control laws make about as much sense as taking ex-lax to cure a cough.
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Comments

  • Big Al1Big Al1 Senior Member Posts: 6,529 Senior Member
    Most blood sausage is a little strong for me, but I like Boudin. I think the rice in it tones down the old band aid taste!

    There are several versions of boudin, the one made with blood is called boudin noir.
  • JerryBobCoJerryBobCo Senior Member Posts: 6,005 Senior Member
    Big Al1 wrote: »
    Most blood sausage is a little strong for me, but I like Boudin. I think the rice in it tones down the old band aid taste!

    There are several versions of boudin, the one made with blood is called boudin noir.

    The stuff I ate was pretty mild. It did not have a strong liver taste, or any sort of strong taste.

    The guy who fixed it cut the sausage into small pieces, rolled them into balls, rolled them in corn meal, and fried them.
    Jerry

    Gun control laws make about as much sense as taking ex-lax to cure a cough.
  • FisheadgibFisheadgib Senior Member Posts: 4,961 Senior Member
    I started taking boudain to the SE shoot and grilling it for lunch and most everybody who tried it enjoyed it. I like to grill it until the casing is crisp but not bursting. It reminded me of a Hungarian blood sausage that my parents made that I really liked but without as much blood and it's usually made with pork liver instead of blood to get that flavor. I've tried about every type over the years and I like pork the best but crawfish is pretty good also. I have a package in the refrigerator as I type this.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • Gene LGene L Senior Member Posts: 9,335 Senior Member
    I love it. The rice seems to take away most of the liverish taste, if any exists. I didn't realize it had blood in it; the stuff I had was white.
    Not too many problems you can't fix
    With a 1911 and a 30-06
  • cpjcpj Senior Member Posts: 36,692 Senior Member
    I love it. I did not however realize it was made with liver. I guess the rice kills the liver taste.
    "I'm here for the guns, hunting, and skirt wearing men."
    Zee
  • Wambli SkaWambli Ska Moderator Posts: 25,072 Senior Member
    I lived in New Orleans for a few years and when you talk about Boudin you need to be more specific. There are quite a few different kinds and they are vastly different in the way they are made and ingredients. The classic Boudin noir is made out of pork and pig blood with rice and is by far my favorite. It’s patterned after the French version it is also very popular in Catalan cuisine which is my cultural background. The British have a similar version of it and it is one of my favorites for breakfast when I’m in London. The white version of Boudin has no pigs blood in it.
    "Attack rapidly, ruthlessly, viciously, without rest, however tired and hungry you may be, the enemy will be more tired, more hungry. Keep punching." General George S. Patton
  • JerryBobCoJerryBobCo Senior Member Posts: 6,005 Senior Member
    I had some for lunch. It was pretty good, but not quite what I expected.

    I cooked it by simmering it in a frying pan in a little water for 10 minutes. By the time I was finished, the 2 links were in pieces and I thought I was going to need a spoon to get all of the boudain out of the pan. But, it was still good, and a bit spicey as well. I'll definitely want to experiment with other ways to cook this.
    Jerry

    Gun control laws make about as much sense as taking ex-lax to cure a cough.
  • MileHighShooterMileHighShooter Senior Member Posts: 4,337 Senior Member
    I'm a fan. One of the guys who comes up from Houston for elk season usually brings some. Not sure which type he brings, but it is tasty. There is local German themed tap house that always has several types of sausage, if they have boudain, I always order it
    Wambli Ska wrote: »
    Once again, please refrain from cutting short any baseless totally emotional arguments with facts. It leads to boring, completely objective conversations well beyond the comprehension ability of many.
  • LinefinderLinefinder Moderator Posts: 3,972 Senior Member
    In Louisiana it's illegal to sell blood (red) boudain, and I'd assume that's true everywhere, though maybe not. If the boudain you had was commercial, it was white boudain, which contains no blood.

    I grew up on boudain. Had some homemade red once and it was okay, but I wouldn't stand in line for it.

    White boudain (no blood) is what is commercially available. And the flavor from one to the other can vary wildly. I've had some I would happily eat six meals straight. I've had some I regretted even smelling. I even had one memorable package that tasted like nothing other than boiled pork liver. I've tried hard to forget that one.

    While oysters on the half shell may be an acquired taste for some, boudain really isn't. Kind of like spaghetti sauce, there's no cookie cutter recipe. Some spaghetti sauce you might like, some you won't. Boudain is like that. Once you find one you like, stick with it.

    Mike
    Decisions have consequences, not everything in life gets an automatic mulligan.
    KSU Firefighter
  • JerryBobCoJerryBobCo Senior Member Posts: 6,005 Senior Member
    Linefinder wrote: »
    In Louisiana it's illegal to sell blood (red) boudain, and I'd assume that's true everywhere, though maybe not. If the boudain you had was commercial, it was white boudain, which contains no blood.

    I grew up on boudain. Had some homemade red once and it was okay, but I wouldn't stand in line for it.

    White boudain (no blood) is what is commercially available. And the flavor from one to the other can vary wildly. I've had some I would happily eat six meals straight. I've had some I regretted even smelling. I even had one memorable package that tasted like nothing other than boiled pork liver. I've tried hard to forget that one.

    While oysters on the half shell may be an acquired taste for some, boudain really isn't. Kind of like spaghetti sauce, there's no cookie cutter recipe. Some spaghetti sauce you might like, some you won't. Boudain is like that. Once you find one you like, stick with it.

    Mike

    I found one I like. I can buy it at the grocery store that's about 2 miles from my house. Maybe if you ever get yourself down here I'll treat you to some. :jester:
    Jerry

    Gun control laws make about as much sense as taking ex-lax to cure a cough.
  • knitepoetknitepoet Senior Member Posts: 16,585 Senior Member
    While I was working offshore, I found a place in Jennings LA that made a DELICIOUS boudain. It wasn't unusual for me to stop in and pick some up on the way home.

    And I found a shop south of Lafayette that made the BEST cracklins.

    http://www.boudinlink.com/Jennings_BoudinKing.html
    Seven Habits of Highly Effective Pirates, Rule #37: There is no “overkill”. There is only “open fire” and “I need to reload”.


  • LinefinderLinefinder Moderator Posts: 3,972 Senior Member
    Oh, Jerry......cooking tip.

    Boudain is pre-cooked, so boiling it in water really makes it suck. Frying it doesn't do much better.

    Believe it or not, the microwave is your friend for this dish.

    You could roast it in the oven, but that just dries it out.

    Mike
    Decisions have consequences, not everything in life gets an automatic mulligan.
    KSU Firefighter
  • bisleybisley Senior Member Posts: 9,670 Senior Member
    I'm pretty much neutral on Boudan. About half of it I have tried was very good, and the other half not. I will try it if somebody has it, but I don't buy it unless somebody has highly recommended it. I don't presently know where I can buy any that is guaranteed to be good, so I haven't. But, I would try it if someone offered me a taste.
  • JerryBobCoJerryBobCo Senior Member Posts: 6,005 Senior Member
    Linefinder wrote: »
    Oh, Jerry......cooking tip.

    Boudain is pre-cooked, so boiling it in water really makes it suck. Frying it doesn't do much better.

    Believe it or not, the microwave is your friend for this dish.

    You could roast it in the oven, but that just dries it out.

    Mike

    Thanks for the tip. How long to you nuke it?
    Jerry

    Gun control laws make about as much sense as taking ex-lax to cure a cough.
  • LinefinderLinefinder Moderator Posts: 3,972 Senior Member
    Till the gut wrapping starts to bubble. Then let it rest for 1-2 minutes.

    Mike
    Decisions have consequences, not everything in life gets an automatic mulligan.
    KSU Firefighter
  • avmechavmech Senior Member Posts: 838 Senior Member
    Wambli Ska wrote: »
    I lived in New Orleans for a few years and when you talk about Boudin you need to be more specific. There are quite a few different kinds and they are vastly different in the way they are made and ingredients. The classic Boudin noir is made out of pork and pig blood with rice and is by far my favorite. It’s patterned after the French version it is also very popular in Catalan cuisine which is my cultural background. The British have a similar version of it and it is one of my favorites for breakfast when I’m in London. The white version of Boudin has no pigs blood in it.

    Catalan eh? Paternal roots are in Extremadura and Islas Canarias (grandparents, my dad was from a big island west of yours.......Cuba). Maternal was Switzerland, and ate a bunch of boudin in Switzerland when I was a kid, boudin noir.
    NRA Benefactor Member
  • Gene LGene L Senior Member Posts: 9,335 Senior Member
    Just needs to be warmed up, at least the white stuff. Tastes great. Makes me wish I had some now.
    Not too many problems you can't fix
    With a 1911 and a 30-06
  • LinefinderLinefinder Moderator Posts: 3,972 Senior Member
    Gene L wrote: »
    Just needs to be warmed up, at least the white stuff. Tastes great. Makes me wish I had some now.

    You and me both.

    I left Louisiana 14 years ago and haven't been back since.

    The only thing I miss nowadays is the fishing, and some of the food.

    My wife is a good enough cook that I'm not missing the food so much.

    But, I do miss the fishing. Unless you're really lucky, all you can catch here would be bait back there.

    Unless it's a trout.

    And between me and you....they ain't worth eating.

    Mike
    Decisions have consequences, not everything in life gets an automatic mulligan.
    KSU Firefighter
  • Wambli SkaWambli Ska Moderator Posts: 25,072 Senior Member
    Linefinder wrote: »
    In Louisiana it's illegal to sell blood (red) boudain, and I'd assume that's true everywhere, though maybe not. If the boudain you had was commercial, it was white boudain, which contains no blood.

    I grew up on boudain. Had some homemade red once and it was okay, but I wouldn't stand in line for it.

    White boudain (no blood) is what is commercially available. And the flavor from one to the other can vary wildly. I've had some I would happily eat six meals straight. I've had some I regretted even smelling. I even had one memorable package that tasted like nothing other than boiled pork liver. I've tried hard to forget that one.

    While oysters on the half shell may be an acquired taste for some, boudain really isn't. Kind of like spaghetti sauce, there's no cookie cutter recipe. Some spaghetti sauce you might like, some you won't. Boudain is like that. Once you find one you like, stick with it.

    Mike

    You used to,be able to get it years back in a couple of restaurants and while it was outlawed for a while a few places have been able to work through the regulations and they have started making blood boudin again. You can get French Boudin Noir on Amazon...
    "Attack rapidly, ruthlessly, viciously, without rest, however tired and hungry you may be, the enemy will be more tired, more hungry. Keep punching." General George S. Patton
  • JerryBobCoJerryBobCo Senior Member Posts: 6,005 Senior Member
    Linefinder wrote: »
    Unless it's a trout.

    And between me and you....they ain't worth eating.

    Mike

    That's why God invented catch and release. :jester:

    But, they're damn fun to catch on a fly rod in fast moving water. I've hooked far more than I've landed, even using rodeo rules (8 seconds on the line counts as a catch).
    Jerry

    Gun control laws make about as much sense as taking ex-lax to cure a cough.
  • jbohiojbohio Senior Member Posts: 5,339 Senior Member
    We've only ever had boudain in New Orleans......love it.
    All over NOLA, it's all different. Delicious.

    I've never seen it for sale locally. I'm going to try to make my own, soon.
  • FisheadgibFisheadgib Senior Member Posts: 4,961 Senior Member
    jbohio wrote: »
    We've only ever had boudain in New Orleans......love it.
    All over NOLA, it's all different. Delicious.

    I've never seen it for sale locally. I'm going to try to make my own, soon.

    If you ever come to another SE shoot, let me know ahead of time and I can bring you some frozen.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • Diver43Diver43 Senior Member Posts: 7,328 Senior Member
    Fisheadgib wrote: »
    If you ever come to another SE shoot, let me know ahead of time and I can bring you some frozen.

    We would not mind pitching in for some to go along with your fantastic shrimp
    Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5
  • JermanatorJermanator Senior Member Posts: 13,765 Senior Member
    Fisheadgib wrote: »
    If you ever come to another SE shoot, let me know ahead of time and I can bring you some frozen.
    Yea. Put in for the time off NOW, not the week of. Jackass!
  • CHIRO1989CHIRO1989 Senior Member Posts: 9,358 Senior Member
    Jermanator wrote: »
    Yea. Put in for the time off NOW, not the week of. Jackass!


    Hey now, the lad has had several blows to the head with scopes, gentle reminders:jester:
    I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
  • FisheadgibFisheadgib Senior Member Posts: 4,961 Senior Member
    Diver43 wrote: »
    We would not mind pitching in for some to go along with your fantastic shrimp

    I'll be happy to bring some again and grill it for lunch.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • Diver43Diver43 Senior Member Posts: 7,328 Senior Member
    Fisheadgib wrote: »
    I'll be happy to bring some again and grill it for lunch.

    That would be great
    Let me know and I will pitch in for it.
    Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5
  • cpjcpj Senior Member Posts: 36,692 Senior Member
    Diver43 wrote: »
    That would be great
    Let me know and I will pitch in for it.
    Have you ever had duck sausage ?
    "I'm here for the guns, hunting, and skirt wearing men."
    Zee
  • MileHighShooterMileHighShooter Senior Member Posts: 4,337 Senior Member
    Linefinder wrote: »
    You and me both.

    I left Louisiana 14 years ago and haven't been back since.

    The only thing I miss nowadays is the fishing, and some of the food.

    My wife is a good enough cook that I'm not missing the food so much.

    But, I do miss the fishing. Unless you're really lucky, all you can catch here would be bait back there.

    Unless it's a trout.

    And between me and you....they ain't worth eating.

    Mike

    You've got some pretty good walleye fishing not far away, finest freshwater eating there is. Course they're a bit of a task to figure out, especially from shore
    Wambli Ska wrote: »
    Once again, please refrain from cutting short any baseless totally emotional arguments with facts. It leads to boring, completely objective conversations well beyond the comprehension ability of many.
  • Diver43Diver43 Senior Member Posts: 7,328 Senior Member
    cpj wrote: »
    Have you ever had duck sausage ?

    Uhm, there is such a thing?
    Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5
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