Boudin

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16 of Our Favorite Sausage Recipes, and Not a Single Dick Joke

This is a very mature list.
Munchies Staff
6.26.18
Sponsored

Make Louisiana’s Most Popular Sausage, Boudin

This is a snag with pickled relish, and it’s delicious.
Munchies Staff
10.1.16
Health

Is Congealed Pig's Blood Really a Superfood?

Last month, UK tabloids hailed black pudding—a staple of the English breakfast—as a superfood. We called up a health expert to find out if a fatty sausage made of blood is truly good for you.
Harry Sword
2.3.16
Boudin

Boudin with Apple Chow Chow

This is a snag with pickled relish, and it’s delicious.
Mike Patrick
11.15.15
LOUISIANA

Billy's Boudin Balls Are the Biggest of Them All

In Louisiana, boudin sausage is king. The recipe for boudin balls—the round, large, meaty, spicy boudin that's fried in a thick layer of batter—at Billy's Boudin & Cracklin is a closely kept secret of the Frey family.
Denny Culbert
10.27.14
LOUISIANA

Cajuns Boil the Head and Save the Blood

Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...
Isaac Toups
10.1.14
LOUISIANA

MUNCHIES Presents: A Short Film on Cajun Boudin

Boudin is the most popular sausage you've never heard of—unless, of course, you're from southern Louisiana, where it's basically the sixth food group. We traveled to Cajun country to find the best around.
Munchies Staff
6.2.14
LOUISIANA

Blood Collection the Cajun Way

Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.
Denny Culbert
5.28.14
Food

Blood Collection the Cajun Way

Communal pig butchering is one of the last remnants of visible Cajun culinary traditions. This Louisiana custom is also one of the only ways to experience the primal first taste of boudin noir, Cajun sausage mixed with rice and fresh pig's blood.
Denny Culbert
2.5.14