I put "sausage" in quotation marks because boudin is not really sausage; rather, it's rice dressing stuffed into a sausage casing.
It was created as a way to stretch out the meat to feed more people.
The rice dressing usually consists of rice, sausage, and other spices. There are thousands of different recipes; Crawfish boudin contains, well, crawfish.
Since pre-made boudin is a staple in South Louisiana, available at every grocery and convenience store, I did not try making my own.
Of the kinds I tried, I really liked the Savoie brand; Richard's was too hot for me. Some like it hot.
I prepared the pre-made boudin by placing it on a cast iron griddle and heating in the oven at 300.
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