Boudin is such a Louisiana favorite that we really don’t realize how freaky it is. Boudin was originally devised as a way for Cajuns to utilize the organs of the animals. Since the organs were the first part to spoil; the heart, kidney, and liver of a pig were combined with ground pork and seasoned rice. The mixture was then stuffed into intestinal lining. The result is a deliciously rich flavor which rivals any traditional sausage. Here in Baton Rouge, we enjoy our boudin in links and also rolled up into tight balls and deep fried. Many places in Baton Rouge serve boudin well; such as The Chimes, Opie’s Cajun Café, and Ronnie’s. So the next time you order the boudin balls, they may not be as innocent as you thought they were.
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