Boudin

Etymology

Types

• Boudin ball: A Cajun variation on boudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.
• Boudin blanc: Originally, a white sausage made of pork without the blood. Variants include:
• * French/Belgian boudin blanc, with milk. Generally sautéed or grilled.
• * Cajun boudin blanc, made from a pork and rice mixture in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled.
• * Boudin blanc de Rethel : a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any breadcrumbs or flours/starches. It is protected under EU law with a Protected geographical indication status.
• 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. In the French Caribbean, it is known as boudin Créole. In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, and probably introduced after the Norman Conquest.
• * Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. This originated from the French boudin noir.
• Boudin vert: A green sausage made of pork meat and cabbage and kale. Popular in the Belgian province of Walloon Brabant.
• Boudin valdôtain: with beetroot, spices, wine and beef or pork blood, in the French-speaking Aosta Valley of Italy;
• Brown-rice boudin: Brown-rice boudin is a less common variation made from brown rice with taste similar to traditional pork boudin.
• Crawfish boudin: Popular in Cajun cuisine, crawfish boudin is made with the meat of crawfish tails added to rice. It is often served with cracklins and saltine crackers, hot sauce, and ice-cold beer.
• Gator boudin: Made from alligator, gator boudin can be found sporadically in Louisiana and the Mississippi gulf coast.
• Shrimp boudin: Similar to crawfish boudin, shrimp boudin is made by adding the shrimp to rice.

  "Le Boudin"