How to make homemade Boudin?
Ways to cook the boudin links:
- Grill on low heat until nicely browned – just a few minutes is all it takes
- Bake at 300 for 25-35 minutes on oiled sheet pan (also oil the links) until well heated through and casing gets nicely browned.
- Poach for 10 – 15 minutes in 190 degree water
- Steam the links for 5 minutes and let sit for 10 minutes
What goes good with Boudin?
With boudin you can try some plain salads, cold fruit salads, scrambled egg, meat, veggies, baked mac and cheese, red and green baked beans, beer as side dishes. Originally Answered: What are some good side dishes to serve with boudin sausage? Oven roasted cabbage would be great.
What is Boudin and where can I find it?
Boudin, pronounced BOO-DAN, is a dish unique to Southwest Louisiana but is now found throughout the state. The sausage is typically made up of pork heart or liver with rice, onions, peppers, and spices, stuffed into a casing. The tradition comes from France originally but the Acadians put their own spin on it.
What to do with Boudin?
What Side Dish Goes With Boudin Balls?
- Spinach Salad. Boudin balls are greasy, delicious delights. ...
- Baked Beans. You can make your beans Cajun-style to complement your boudin balls properly. ...
- Spaghetti. You’ve heard of spaghetti and meatballs, right? ...
- Mac and Cheese. Including boudin balls in this everyday dish will elevate it significantly. ...
- Scrambled Egg. ...
- Grits. ...
What meat is boudin made of?
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
What exactly is in boudin?
What is boudin? Boudin is traditionally a blend of cooked pork, rice, onions, peppers and seasonings stuffed into a sausage casing, although boudin makers today sometimes get creative with unusual fillings like seafood.
What part of the pig is boudin?
Boudin (pronounced "BOO-dan," at least in Cajun country) is a cooked sausage made from pork meat and rice, plus various vegetables and seasonings, all stuffed in a natural pork casing. Traditional boudin features pork liver and/or pork heart along with scraps of pork meat from just about any part of the hog.
What is the difference between boudin and sausage?
While it is a French word used to refer to any number of different sausages, in Louisiana, Boudin is a pre-cooked sausage made from ground pork meat, vegetables, and cooked rice, which is then generously spiced and stuffed into a sausage casing.
Do you eat the skin of boudin?
Can You Eat the Casing on Boudin? Boudin casing is natural and perfectly edible. The skin can be tough to chew when it's reheated via boiling, steaming, or placed in a microwave oven. However, when it's oven-baked, grilled, or air-fried, the result is a crispy and extra flavorful boudin.
Is boudin a healthy food?
The fat content in a serving of boudin includes 2 g of saturated fat, or 10 percent of the daily value for saturated fat. Boudin also contains 6 g of protein, which is about 24 calories from protein. This provides 12 percent of the daily value for protein.
Why is boudin so good?
It's rich, it's zesty and it's full of different ingredients. Boudin is no different. The sausage combines pork meat with the parts of a hog that aren't preservable. Get your taste buds ready for hearts, livers, kidneys and belly meat!
What is another name for boudin?
The Catalan version of the boudin noir is called botifarra negra. In the French Caribbean, it is known as boudin Créole. In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, and probably introduced after the Norman Conquest.
What does a boudin taste like?
The taste of boudin is akin to dirty rice, another Louisiana staple made with rice cooked with meat, cayenne pepper and salt. You'll find that people eat boudin for breakfast, lunch and dinner.
What is original boudin made of?
Boudin is made from a blend of pork cooked down with onions, peppers, seasonings, & cooked rice. This completely cooked mixture is then stuffed into a casing like sausage.
Why do they call it boudin?
Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.
Is boudin a pig's intestines?
A simple food, boudin consists of cooked pork scraps, rice, onions, and seasoning stuffed into pig intestines. Nowadays, most places substitute pig intestines for artificial sausage casings, so the squeamish need not worry.
Is boudin made from pig intestines?
Boudin (boo-dan) blanc is a curious blend of herbs and seasonings with bits of pork and liver included. All combined, put through a grinder, mixed with long-grain Louisiana white rice, and stuffed into a pig's intestine casing.
Is boudin made with intestines?
Traditional Cajun and Creole cuisine uses a layer of the vigorously cleaned small intestines of a pig as a casing for boudin and sausage. Similarly, a layer of the cleaned large intestines is traditionally used as a casing for andouille.
Is boudin made with blood?
Blood Boudin is a red sausage consisting of pork and pig's blood. The pig's blood actually give it its color and unique name. This originated from the French boudin noir. Pork liver and heart meat are typically included.
Why do they call it boudin?
Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.
Etymology
The Anglo-Norman word boudin meant 'sausage', 'blood sausage' or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin. The English word "pudding" probably comes from boudin.
Types
Boudin ball: A Cajun variation on boudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.
In the United States
The term boudin in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice.
What is Boudin?
Boudin, pronounced BOO-DAN, is a dish unique to Southwest Louisiana but is now found throughout the state. The sausage is typically made up of pork heart or liver with rice, onions, peppers, and spices, stuffed into a casing.
How Do You Eat Boudin?
The most common type of boudin is boudin blanc but it’s far from the only style. Boudin rouge incorporates the aforementioned pig blood for a red color.
What Are Boudin Balls?
Boudin balls are one of the most popular ways to eat boudin because they’re bite-sized and easy to travel with. Similar to arancini, balls of boudin are breaded or floured and then fried.
Where Can I Find Boudin?
Boudin is an item sold in gas station meat markets all over the state along with on restaurant menus. Louisianans bring boudin to family and friends as a gift.
The Cajun Boudin Trail
The Cajun Boudin Trail in Southwest Louisiana focuses on the locally-owned grocery stores, meat markets, restaurants, and stores clustered around Lake Charles, Lafayette, Opelousas, and Broussard.
Louisiana Boudin Sausage
Boudin can be made with basically any meat or seafood. Crawfish are as good as pork in my opinion. So use what you have in your freezer or fridge and have fun with it. If you don't want to make cased boudin, roll it into balls, bread it and fry it for the ultimate Cajun party treat.
Notes
Note that while I poach my boudin, the links are also excellent grilled or smoked. If you smoke them, you absolutely need to use the curing salt, Instacure No. 1, which you can buy online or in some butcher shops.
Nutrition
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Overview
Types
• Boudin ball: A Cajun variation on boudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.
• Boudin blanc: Originally, a white sausage made of pork without the blood. Variants include:
Etymology
The Anglo-Norman word boudin meant 'sausage', 'blood sausage' or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin. The English word "pudding" probably comes from boudin.
In the United States
The term boudin in the Acadiana region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed, and is just referred to as boudin. Also popular is seafood boudin consisting of crawfish or crab, shrimp, and rice. Most of Louisiana's Cajuns do not consider boudin a sausage.
"Le Boudin"
Boudin gave rise to "Le Boudin", the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires. The song makes repeated reference to the fact that the Belgians do not get any "blood sausage", since the king of the Belgians at one time forbade his subjects from joining the Legion (the verse says "ce sont des tireurs au cul").
See also
• Black pudding
• Blood sausage
• White pudding
External links
• Media related to Boudin at Wikimedia Commons