This is not that episode of No Reservations where Anthony Bourdain visits Chengdu you dolt. This is a snag with pickled relish, and it's delicious.
Boudin is a pork blood sausage that has variants all over the world, but Mike Patrick of Melbourne's Fancy Hank's likes to mess with Boudin blanc. Originating in the Deep South, BB swaps the blood for Cajun spice and rice stuffing. When smothered in chow chow, this dish is carnivore nirvana in its home state of Louisiana—and now in your kitchen.