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Boudin noir, before cooking. Boudin (French pronunciation:) is a type of blood sausage found in several French-speaking cultures.The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
Blood sausage and souse, more commonly known as pudding and souse, is a Bajan delicacy usually prepared on weekends and special occasions. In the French Antilles, boudin créole, or boudin antillais is very popular, this being the French boudin noir with local Caribbean chilli and other spices. [8]
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Boudin is a Cajun standby that just happens to be perfectly suited for the midway. It's a sausage made from rice and parts of the pig that are typically cast off, plus plenty of spices.
Meal: Boudin, gumbo with Crystal hot sauce, Sazerac, beignets Cajun and Creole cuisines explode with flavors that will send your tastebuds to the bayou. Gumbo brims with seafood, sausage, okra ...
Le Boudin" (French pronunciation: [lə budɛ̃]), officially "Marche de la Légion Étrangère" (English "March of the Foreign Legion"), is the official march of the Foreign Legion. "Le Boudin" is a reference to boudin , a type of blood sausage or black pudding.