Blood Boudin is a unique dish to Louisiana. It is also known as Boudin Rouge. Blood Boudin is a red sausage consisting of pork and pig’s blood. The pig’s blood actually give it its color and unique name. This originated from the French boudin noir. Pork liver and heart meat are typically included.
How It’s Done
In Cajun versions, the sausage also has cooked rice, onions, green pepper and seasonings. The butcher will actually add salt to the fresh pig blood to prevent coagulation. The ingredient are mixed to together and then pulverized in a meat grinder before being stuffed into sausage casings. The sausage is then steamed. Those are just the basics ingredients, boudin changes in taste and flavor from cook to cook, based on recipes that have been handed down through the generations. If you are not a fan of Blood Boudin try Boudin blanc: this is a white sausage made of pork, rice, other vegetables and seasonings without the blood.
Mulate’s Cajun Boudin
Don’t worry, we have boudin at Mulate’s for you to experience. We have a wonderful appetizer that includes spicy Louisiana Pork and rice seasoned to perfection. Come by and try it out. See our entire menu HERE.
To enjoy Cajun food, join us at Mulate’s for authentic Cajun cuisine, music, and dancing.
We’re located at 201 Julia Street in the Warehouse District, and laissez les bon temps rouler. For more information, call (504) 522-1492 or contact us by email at firstname.lastname@example.org to inquire about accommodating large groups.