Boudin Blanc

Preparation info

  • Makes about

    twenty-four

    4 inch links
    • Difficulty

      Medium

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

White boudin is a rice-and-pork sausage found everywhere food is sold in Cajun country, from gas stations to fancy restaurants. Spicy with red pepper and enriched with a little bit of pork liver, this is the more familiar form of boudin (as opposed to the hard-to-find boudin noir, a blood sausage).

This is not a hard recipe to make, but some of the ingredients and equipment you’ll need may not be easy to come by. Finding sausage casing can be a challenge unless you want a mile of it