Blood boudin

Boudin Rouge

Bougerois meat market $5.89 a pound

quote:

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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.

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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.

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.