It is very similar in ingredients and in treatment to Boudin Blanc Creole, except the sausage is almost always highly-seasoned, and pig blood is added to the sausage mixture. Other ingredients will be pork liver, chicken or veal, and rice, seasoned with green onion and green pepper.
Contemporary health regulations concerning the presence of blood in products have made it illegal to sell the sausage, so it’s mostly just made at home now.
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.
It must be very fresh to be any good.
Also called “Boudin Rouge” (“rouge” meaning “red”, indicating the blood.)
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.)