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Also known as: cajun boudin, louisiana boudin
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy on the outside, soft and savory on the inside, these pan-fried boudin patties are a Louisiana classic. Made by removing the filling from boudin links and searing them to perfection, they're a delicious breakfast or appetizer.
Crispy on the outside, savory and spicy on the inside. These classic Cajun boudin balls are made from boudin sausage, rolled, breaded, and deep-fried to golden perfection. The ultimate Southern appetizer!
Freshly cooked boudin typically lasts 3 to 4 days when stored in an airtight container in the refrigerator.
Yes, boudin freezes very well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; it will stay good for 2-3 months.
Steaming is the best method. Place the links in a steamer basket over boiling water for 10-15 minutes until the internal temperature reaches 160°F.
It is a matter of preference. While the casing is edible, many people prefer to squeeze the filling out and discard the chewy skin.
Traditional Cajun boudin is made from a blend of cooked pork, rice, onions, green peppers, liver, and various Creole spices stuffed into a casing.
Most traditional boudin is gluten-free because it uses rice as the binder, but you should always check the label for added fillers or wheat-based seasonings.
Dirty rice is the closest flavor profile. If you need a sausage substitute, Andouille is common, though it lacks the rice filler and has a different texture.
Look for a slimy texture on the casing, an off or sour smell, or any visible mold. If the color has turned greyish or dull, it is best to discard it.
boudin sausage is a versatile ingredient found in cuisines around the world. With 195 calories per 100g and 10.2 grams of protein, it's a nutritious addition to many dishes.
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It varies by maker, but most Cajun boudin has a mild to moderate kick from cayenne pepper and black pepper.