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CLICK HERE TO PRONOUNCE: Boudin
Boudin describes a number of different types of sausage used in French, Creole and Cajun cuisine. A highly seasoned link sausage of pork, pork liver, and rice stuffed into pork casings that is a typical element of Louisiana Creole cuisine. The stuffing is typically squeezed out of one end.
Often it is served with cracklins (fried pig skins) and saltine crackers. Boudin 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.
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