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Boudin sausage

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Boudin sausage or simply Boudin describes a number of different types of sausage used in French, Belgian, German, French Canadian, Creole and Cajun cuisine. The types of Boudin sausages are:

- 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, (much like dirty rice) which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. 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. The Catalan version of the boudin noir is called botifarra negra.

- Boudin blanc de Rethel: a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any bread crumbs or flours/starches. It is protected under EU law with a PGI status.

- Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice cold beer.

- Boudin ball, a Cajun variation on Boudin blanc but instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep fried.

- Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.

- Gator boudin, made from alligator, can be found sporadically in Louisiana and the Mississippi gulf coast.

Boudin gave rise to Le Boudin, the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires. The song makes repeated reference to the fact that the Belgians don't get any "blood sausage", since the King of Belgium at one time forbade his subjects from joining the Legion (verse says "ce sont des tireurs au cul").


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References

Boudin, en.wikipedia.org

Boudin, southernfood.about.com

Boudin Sausage, www.foodnetwork.com