It's a delicacy in South Louisiana, and the experts can tell you why
If you head to southern Louisiana, this is a must-try. Boudin is one of the staple meats in Cajun country, and for good reason. Our friends at Don’s Specialty Meats in Scott tell us what is this delicacy and what makes this delicious Southern staple unique.
The basic recipe is rice, pork meat, pork liver, onions, bell peppers, garlic and seasonings. Everything but the rice and seasonings is boiled together for an hour and a half. Afterwards, it goes through a meat grinder and the seasonings and rice get mixed in. Then the mixture is pushed through a sausage maker and ends up in a casing.
Of course almost any type of meat can substitute for the pork. Crawfish, shrimp, chicken and alligator remain popular in south Louisiana to include in the sausage.
Popular ways of cooking the sausage include grilled, simmered and braising. Instead of a casing, many roll the mixture into a boudin ball and deep fried.
Every April, the Boudin Capital of the World (Scott, La) outside of Lafayette hosts the annual Boudin Festival where “the boudin never ends.”
Related Topic: Looking for more Cajun cuisine ideas? Try our jambalaya recipes.
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