Louisiana Food Festival Features Boudin Sausage

Pack your bags for Lafayette Louisiana for the third weekend of October. It’s the annual Boudin Cook-off, an event that Gourmet.com has called the Best Food Festival in the Country.

After a few days spent exploring the Boudin Trail in Louisiana, I can share this with you with certainty: There are some things in this world you just don’t want to see and boudin being made is one of them. Trust me on this one.

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What is Boudin?

A first place award for Boudin Sausage in Lafayette LouisianaBoudin is basically sausage and you know what they say about witnessing the production of sausage and legislation.

But boudin is a very special kind of sausage, one that originated in the rural regions of Louisiana and remains a staple of the unique culture that is southwest Louisiana.

 

A plate of boudin sausage links.No one knows who invented boudin and no one can say exactly when it started. But the how and why is simple: people with limited resources in this world let nothing go to waste. Before refrigeration and just before pork would go bad, people mixed in spices and onions – perhaps to disguise the aging meat – and then to extend feeding capacity, rice was mixed in. Stuff it all in a casing, steam it in a cooker and you’ve got boudin.

Tasting Boudin on Louisiana’s Boudin Trail

The Sausage Link in Louisana is famous for boudin sausage.

However, Keith Douget, who makes the boudin at Peto’s in Moss Bluff, Louisiana, believes the best boudin includes about 60 percent rice. Douget has been stuffing boudin since he was 8 years old, working in his parents’ store in North Lake Charles.

 

He’s a fan of heavy paprika, but fears that his momma would not have liked the idea of his latest creation: cheese and jalapeno-stuffed boudin balls.

Boudin Balls and Other Boudin Treats

A plate of bacon wrapped boudin sausage balls in Lafayette Louisiana.Boudin balls, a recent deviation of the original boudin links, are the same ingredients as boudin. However, instead of stuffing the mixture into a casing, the mixture is shaped into a ball, rolled in a coating and deep-fried. In Louisiana, people eat boudin balls for breakfast like much of the world eats donuts.

Many people, like Keith Douget’s late momma, think stuffing anything inside boudin balls is just not right.

Eating a plate of boudin balls in Louisiana.Some connoisseurs prefer that a bit of liver or pork blood be added to the mix. If so, that’s called “boudin noir.”  Otherwise, you’re eating “boudin blanc.”

Nobody in these parts really call it either of those terms. It’s just dark or light boudin. You can also have boudin made with crawfish or alligator, and that’s a whole ‘nother squabble.

Get into the argument in Lafayette Louisiana at one of the best food festivals in the U.S.  

 

 

Order some Boudin at Home