• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Meat / Sausages / Fresh Sausages / Boudin Blanc Creole

Boudin Blanc Creole

Boudin Blanc Creole is a Creole sausage made in Louisiana that has rice as one of its ingredients.

It is very different from the French version of Boudin Blanc.The French one uses milk & bread instead of rice.

General consensus appears to be that there are there are some good renditions of Boudin Blanc Creole, and some bad ones. Some will have too much rice and fat in them; some can be quiet bland, though generally they are highly seasoned.

A standard version is made with pork liver, chicken or veal, and rice, seasoned with green onion and green pepper. You can also get other versions, such as Crawfish Boudin (made with crawfish instead of meat.)

The sausages are formed into links.

Boudin Blanc Creole is sold everywhere in south-east Louisiana, even in gas stations. Sellers used to keep it warm in crock pots, but now they heat it on demand in microwaves.

Cooking Tips

The sausages are sold already cooked, and just needing reheating. You can re-heating them in some simmering water, or in a 350 F (175 C) oven on a baking sheet for 10 to 15 minutes. Or you can broil, grill, smoke or steam them. Turn them a few times during reheating regardless of the method used. Reheating them in an oven with give a crackly skin; simmering will give a soft skin.

They may split open a bit during reheating. The sausage just needs a veg to be served with it.

To eat, you cut the sausage in half, and squeeze its contents into your mouth. Most people don’t eat the skin.

Substitutes

Bratwurst or Weisswurst.

History Notes

People making the sausage at home often used an ox’s horn, with the tip removed, to act as a funnel to fill the sausage casing. The casing would go over the small end of the horn that the tip had been cut off from, and the filling would be pushed in through the larger end.

Language Notes

The word “Boudin” comes from the old French “boudin”, meaning “pudding”. Note that many old English pudding recipes, even sweet ones, were cooked inside sausage casings.

Boudin is pronounced “bou – dain” (with the n at the end influencing the sound, but not pronounced itself.)

This page first published: Jun 27, 2004 · Updated: Jun 12, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Creole Food

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.’ — Jacques Pepin (French chef. 18 December 1935)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.