If you've ever driven along the I-10 in South West Louisiana, about a mile outside of Baton Rouge you'll start to see the Boudin billboards appear. As the signs promising fresh Cracklins and links of this Cajun Rice and Pork sausage start popping up (alongside Morris Bart and Gordon McKernan billboards), it's a sure fire indicator you're in Cajun Country, the Boudin heartland.
Made with a mixture of braised heritage pork, steamed rice and liver, Boudin is seasoned heavily with peppers, garlic and onion and more, then stuffed while warm into hog-casings, ready for cooking any way you like. We've been working on our recipe for nearly 10 years, and I'm pretty confident in saying it's the best boudin you can buy in the UK (maybe Europe?).
Each Pack contains 1lb+ of Boudin (approx 3 links). This product has been sent frozen and we recommend re-freezing upon arrival until you're ready to eat.
Once fully defrosted, you can heat the boudin anyway you like - but a couple suggestions are below:
- Poach or Steam for 15 minutes until piping hot. The casing will be soft, so you need to remove the boudin from it by either sucking from the skin or cutting open.
- Roast in a hot oven for 10/15 minutes until piping hot. This ensures a crispy, edible skin.
- Pan fry, either in the casing or by removing the sausage meat from the casing and crisping in a frying pan.
Delivered directly to your door Nationwide. Choose your delivery date at checkout.
(Direct Allergens: Celery, Sulphites) Please note Boudin is produced in a kitchen that handles all 14 Allergens and therefore cannot be guaranteed as Allergen free,
Photos by Caitlin Isola