TheAnglo-Norman wordboudin meant'sausage','blood sausage', or'entrails' in general. Its origin is unclear. It has been traced both toRomance and toGermanic roots, but there is not good evidence for either (cf.boudin).[1] The English wordpudding probably comes, via the Germanic wordpuddek for sausage,[2] fromboudin.[3]
Some modern chefs, such asJohn Folse[4] and Olivier Poels, attribute boudin toancient Greece by way of Aphtonite,[5][6] to whom they attribute the first mention ofboudin noir in theApicius.[7][8]
Boudin ball: A Cajun variation onboudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.[9]
Boudin blanc: Originally, a white sausage made of pork without the blood. Variants include:
Cajun boudin blanc, made from a mixture of pork, rice, onions, and seasonings similar todirty rice and stuffed into sausage casings. Local variations may also include liver or other pork offal, or other meats such asvenison,[12] alligator, shrimp, and crawfish,[13][14] and can vary in spiciness.[15]
Boudin noir: A dark-huedblood sausage, containing pork, pig blood, and other ingredients. Variants of theboudin noir occur in French, Belgian, Cajun andCatalan cuisine. The Catalan version of theboudin noir is calledbotifarra negra.[18] In the French Caribbean, it is known asboudin Créole[citation needed] or by local names, such asboudin rouge Antillais inGuadeloupe, and infused with spice orrum.[6] In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation ofboudin, and probably introduced after theNorman Conquest.[citation needed]
Boudin rouge: InLouisiana cuisine, a sausage similar to Cajunboudin blanc with pork blood added to it, though less commonly made. This originated from the Frenchboudin noir.[19]
Boudin vert: A green sausage made of pork meat andcabbage andkale. Popular in the Belgian province ofWalloon Brabant and in the Walloon immigrant areas of the Door Peninsula of Wisconsin where it is called Belgian Trippe.
Boudin valdôtain: with beetroot, spices, wine and beef or pork blood.[20] in theAosta Valley of Italy.[21]
Brown-riceboudin: Brown-riceboudin is a less common variation made from brown rice with taste similar to traditional porkboudin.[14]
The term boudin in theAcadiana region of Louisiana is commonly understood to refer only toboudin blanc, and specifically to the regional combination of rice, pork, and seasonings originally made at rural communal hog butcherings since the 18th century.[23] Also popular is seafood boudin, consisting of crawfish or crab, shrimp, and rice.[13]
Cajun boudin is available most readily in the Acadiana region of southern Louisiana, though it may be found nearly anywhere in "Cajun Country" extending along the coast of theGulf of Mexico from eastern Texas[13] to western Mississippi.[24] Several Louisiana towns and cities stake claims based on their boudin;Scott, Louisiana, was named "Boudin Capital of the World" in 2012, whileJennings was named "Boudin Capital of the Universe"[25] and former "Boudin Capital of the World"Broussard redesignated itself the "Intergalactic Boudin Capital of Positive Infinity".[26]
There are numerous meat markets and Cajun stores devoted to the speciality, though boudin is also sold from many convenience and grocery stores in other towns and areas along Louisiana's portion ofInterstate 10, referred to by theSouthern Foodways Alliance and some local tourism bureaus as the Southern Boudin Trail.[27][28][29] Since Cajun boudin freezes well, it can be shipped outside the region if made and packaged in a federally approved facility.[30]
Boudin noir is available in Illinois in theIroquois County towns ofPapineau andBeaverville, with theirQuebecois heritage. The dish is the featured cuisine at the annual Beaverville Founder's Day, held the second weekend of September. People travel from hundreds of miles to partake of the boudin.[31]
Boudin gave rise to "Le Boudin", the official march of theFrench Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires.[32] The song makes repeated reference to the fact that theBelgians do not get any "blood sausage", since the king of the Belgians at one time forbade his subjects from joining the Legion (the verse says "ce sont des tireurs au cul").[citation needed]
^Lewis, Meriwether (May 9, 1805)."The Journals of Lewis and Clark".Capt C. killed 2 bucks and 2 buffaloe, I also killed one buffaloe which proved to be the best meat, it was in tolerable order; we saved the best of the meat, and from the cow I killed we saved the necessary materials for making what our wrighthand cook Charbono calls the boudin blanc, and immediately set him about preparing them for supper; this white pudding we all esteem one of the greatest delacies of the forrest, it may not be amiss therefore to give it a place.{{cite journal}}:Cite journal requires|journal= (help)
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