What is boudin made from, and how is it made?
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3See http://tinyurl.com/36fp4uv – Adam Shiemke Jul 20 '10 at 10:43
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1nice url.. since lmgtfy is filtered :P – zanlok Jan 21 '11 at 01:39
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Indeed. I'll be trotting out a few of those myself now ;-) – immutabl Mar 22 '11 at 21:36
2 Answers
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I'll attempt to expand upon daniel's answer above.
Boudin describes a sausage that is generally created from a blend of beef, rice, and/or pork ("What is Boudin", Cajun French Blog 2009). Sometimes other types of proteins are added to create variations: Gator, Shrimp, crawfish, etc.
Boudin is widely known to be used in Cajun cooking. Other various types of Boudin exists. As wikipedia defines various different types of boudin:
Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing [...] In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.
Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine [...]
Shrimp Boudin: Similar to crawfish boudin, it is made by adding the shrimp to rice [...]
[4] Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. This originated from the French boudin noir.
Brown Rice Boudin: Taste is very similar to traditional pork boudin, except this boudin > is made with a brown-rice substitute for those looking to cut down on white rice intake.
