Boudin (boo-dahn) is a sausage prevalent in south Louisiana. It comes from the old world, as most sausage recipes do, but we put a twist on it. Traditionally served in links, it is composed mainly of pork, liver, onions, bell pepper, and seasoning. Everyone has their own recipe, and it is commonly found in corner stores and meat markets across Louisiana.
Over the past ten years, the food culture has changed, as it does on a continuing basis, as cooks experiment and merchants try to make new products for us to buy. This morning I stopped at Guillory's Specialty Meats to pick up some stew meat. Guillory is an old-fashioned Cajun butcher shop and you never know what you are going to find there.
As I ws checking out, they brought some new items to the warmer and I asked about it. Boudin, mixed with pepperjack cheese, rolled in an egg roll shell, and fried.
I bought a couple, for Belle and I to sample. Oh, my! What a wonderful treat. Good boudin filling, mixed with a little pepperjack cheese, in an egg roll. Oh, hell yes! I should have bought a dozen.