Boudin is a collective term to refer to different boudin sausages. Boudin as an Anglo-Norman term generally refers to any of these three things: sausage, or more specifically – blood sausage, or entrails (the innards or internal organs of livestock like pigs, cattle, goat, etc). This is already a hint of what to expect from a sausage called boudin. Traditionally, the internal organs of the pig, like the heart or liver, are ground and mixed with scrap meat to make boudin. In some places, boudin is blood sausages because pig’s blood is a major ingredient used in making the boudin. Boudin noir, boudin valdotain, and boudin rouge Antillais (Antillean red boudin) in Guadeloupe are all blood sausages because these have pig’s blood. The other types of boudin are made from pork and other ingredients like vegetables and rice.
For those who are not used to eating blood sausages, there are other types of boudin one can enjoy. There are different kinds of boudin blanc – or white sausage – and each one tastes great, like the French or Belgian boudin blanc, or the Cajun boudin blanc which is pork mixed with rice, or Boudin blanc de Rethel which contains pork meat, fresh eggs, and milk. For a more complete meal, try boudin vert made from pork meat and vegetables like cabbage or kale. Brown-rice boudin uses brown rice instead of white rice. Other types of meat can be used to make boudin, which explains why there are crawfish boudin, gator boudin, and shrimp boudin.
- Aphtonite, a cook in ancient Greece, was the first recorded maker of boudin.
- Something similar to boudin was mentioned in Homer’s Odyssey – a sausage made of blood and fat which was roasted.
- Boudin is considered the most famous Cajun sausage.
- Pork is the normal meat content of boudin, but some makers use different ingredients, from shrimp, crawfish, duck, and venison, to the more exotic rabbit or alligator.