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Blood boudin
Posted on 10/19/16 at 4:37 pm
Posted on 10/19/16 at 4:37 pm
Anywhere in BR where this type of boudin is made and sold in BR? Much better than white boudin stuffed with rice.
7
Posted on 10/19/16 at 5:29 pm to charlieg14
To my knowledge, it cannot be sold commercially.
Posted on 10/19/16 at 5:34 pm to charlieg14
Boudin Rouge
Bougerois meat market $5.89 a pound
Bougerois meat market $5.89 a pound
quote:
True aficionados of regional sausages, along with the older generation of locals, will seek out the red boudin (also known as boudin rouge, blood boudin, or blood sausage) which gets its name from its defining ingredient – pig’s blood. Years back, the state outlawed the production of red boudin. Lester was determined to continue making it, so he worked tirelessly with officials over a two year period to create an approved method. Bourgeois’ is one of the last meat markets in south Louisiana to produce the culinary rarity.
This post was edited on 10/19/16 at 5:35 pm
Posted on 10/19/16 at 6:08 pm to Napoleon
Apparently, I am wrong.
Posted on 10/19/16 at 6:13 pm to CoachChappy
bourgeois is the only place i have seen it and it is absolutely fantastic.
Posted on 10/19/16 at 6:27 pm to charlieg14
quote:
Anywhere in BR where this type of boudin is made and sold in BR? Much better than white boudin stuffed with rice.
quote:
bourgeois is the only place i have seen it and it is absolutely fantastic.
How much you want? I can bring some Saturday if you are on campus
This post was edited on 10/19/16 at 6:28 pm
Posted on 10/19/16 at 6:46 pm to charlieg14
What does it taste like
Posted on 10/19/16 at 7:38 pm to Napoleon
quote:
Bougerois meat market $5.89 a pound
quote:
True aficionados of regional sausages, along with the older generation of locals, will seek out the red boudin (also known as boudin rouge, blood boudin, or blood sausage) which gets its name from its defining ingredient – pig’s blood. Years back, the state outlawed the production of red boudin. Lester was determined to continue making it, so he worked tirelessly with officials over a two year period to create an approved method. Bourgeois’ is one of the last meat markets in south Louisiana to produce the culinary rarity.
Thanks for this info. I had given up hope of ever trying this delicacy.
Posted on 10/19/16 at 7:55 pm to CoachChappy
I think it can only be sold commercially if someone from USDA is on site, or some such.
Posted on 10/19/16 at 8:03 pm to Darla Hood
It can be made and sold onsite. It cannot be distributed. I have some in my icebox along with a big hunk of their hogs head cheese and an amazing garlic sausage.
They cut great steaks too.
They cut great steaks too.
Posted on 10/19/16 at 8:07 pm to charlieg14
The best I've had is from T-Jim's in Cottonport. They have both regular and smoked, and it is better than any other place I've had by far, including Bourgeois and the slaughterhouse in Breaux Bridge. The smoked version is quite possibly the best boudin of any kind that I've had, anywhere. It's that good.
As far as flavor goes, it is much richer and slightly stronger than regular boudin, but in a good way, in my opinion. A lot of people just can't get past the fact that there's blood in it.
As far as flavor goes, it is much richer and slightly stronger than regular boudin, but in a good way, in my opinion. A lot of people just can't get past the fact that there's blood in it.
This post was edited on 10/19/16 at 8:21 pm
Posted on 10/19/16 at 8:13 pm to charlieg14
Love me some Boudin Rouge 
Posted on 10/19/16 at 8:19 pm to charlieg14
One more place just north of Breaux Bridge
Babineaux's Slaughter House
I don't eat it, but I did buy it for my mother. She loved it.
Babineaux's Slaughter House
I don't eat it, but I did buy it for my mother. She loved it.
Posted on 10/19/16 at 8:22 pm to tigeryat
That's the place I was referring to.
Posted on 10/19/16 at 9:32 pm to Napoleon
Bougerois in Thib. Just had some from there for dinner at Canal St Bistro on their October Fest menu. It's the best blood sausage I've had in a long time. Excellent!!
Posted on 10/19/16 at 9:41 pm to Carson123987
quote:
What does it taste like
Iron
Posted on 10/19/16 at 11:44 pm to tigeryat
quote:
One more place just north of Breaux Bridge
Babineaux's Slaughter House
unfortunately they closed down 4-5 yrs ago
I buy boudin rouge from Hebert's Slaughterhouse in Abbeville
the taste is truly unique and nothing like traditional boudin ... non-spicy flavor yet rich and very filling
Posted on 10/20/16 at 6:58 am to Carson123987
Blood sausage taste like heaven. Haven't tried blood boudin.
Posted on 10/20/16 at 7:36 am to Martini
quote:
hogs head cheese and an amazing garlic sausage.
Both are pretty damn good. My father in law makes gumbo vert and puts fresh sausage in it........ probably the best thing he cooks. I like their hog head and turkey cheese too.
Posted on 10/20/16 at 8:42 am to CoachChappy
quote:
To my knowledge, it cannot be sold commercially.
what? T-Jim's entire reputation is based on selling blood boudin.
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