What to serve with boudin?

[Dorie's Lori]

I have some yummy boudin sausage from LA. When we were traveling there, we mostly snacked on it. Guess I'm not sure how it is usually eaten.

Now, I want to serve it to friends up here as part of a meal, say brunch or dinner. Is this done? If so, what would normally be served with it?

If not usual, I'm going to anyhow (with explanations) so any ideas?

Thanks!!!

[Chef Kate]

Here are two links you may find interesting/amusing:

http://www.gumbopages.com/food/boudin.html
http://www.boudinlink.com/

[chia]

when i was in south la we ate it with fried eggs and blackened home fries for breakfast.

[PanNan]

I've always had it as an appetizer or lunch with crackers. It's a very informal food.

[Elodie]

Hello =)
maybe i can help,
if it's black boudin, we eat it hot, sliced, with warm apples
or, sliced, with green salad and good bread =)

[Dorie's Lori]

Elodie wrote:
Hello =)
maybe i can help,
if it's black boudin, we eat it hot, sliced, with warm apples
or, sliced, with green salad and good bread =)

Thanks, Elodie~ That sure sounds yummy! However, a google search tells me that black boudin is a blood sausage, and the sausage I am interested in is Cajun boudin, which I have never heard referred to as black boudin. It has meat or seafood and rice and seasoning inside. This yummy sausage is mostly available in Lousiana meat markets and gas stations. So, I am thinking it is a different thing entirely. I sure do appreciate your helpfulness, though!

[Elodie]

Do you have a picture of this "boudin"
The one we eat with apples, is the Creole boudin.

[PanNan]

Cajun boudin is made from pork, liver (pork liver or chicken livers), rice, onion, and a combination of seasonings including spicy cayenne red pepper. It kind of reminds me of dirty rice stuffed in a sausage casing.

[Elodie]

:s It's the first time i see that kind of "boudin", très bizarre, pas le genre qu'on mange en france, lol

Thank you for the picture !

Boudin Créole aux pommes:

[Chef Kate]

Elodie--
the sausage in your photo is called boudin noir ( or blood sausage or sometimes blood pudding) here--often served exactly that way--with apples. There are also versions of creole/cajun boudin which use fresh pork blood -- there are one or two recipes here on Zaar. Boudin

[Dorie's Lori]

Thanks to PanNan for posting the picture! (I have been very away from the computer for a couple of days as my MIL is very sick.)

Anyway, yes, I think they are different - I'd like to try the Creole ones too someday, but right now, I'd love a peice of LA cajun boudin! Impossible to get in MA unless we mailorder - expensive, but I did just that for my husband's b'day last year.

[peter john]

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