ORIGINAL: sterckxe
ORIGINAL: JW
Boudin blanc: A white sausage made of pork without the blood. In French/Belgian cuisine, the sausage is sauteed or grilled.
.. or simply boiled, then eaten cold (sliced) on a sandwich with some mustard. All boudin blancs you can buy in a supermarket are already pre-boiled so you can eat them straight away.
ORIGINAL: JW
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.
One of my favourite dishes : only let grill for a couple of minutes so the sausage is hot but not entirely cooked and dried out. Kind of like eating your steak rare. Sublime, tastes nothing like blood, but many people cringe about basically eating heated pig's blood so it's not that popular.
Just wondering if anyone in here is familiar with "Green sausages" - boudin vert - it's the white variant with added green vegetables like cabbage and spinach processed into it. A complete meal in one sausage
Greetz,
Eddy Sterckx
Many people think that all Cajun boudin is what I now know is called boudin noire, or what we would call a "blood sausage." However, as noted in the excerpt I posted, the most common Cajun boudin is a boudin blanc with a rice-based filler, though there are different varieties of boudin found in Louisiana, also as noted in what I posted. I like boudin, but I much prefer a good seafood gumbo or shrimp or crawfish boil.
