modom (palindrome guy) wrote:

>
> Boudin in Louisiana is a pork, pork liver and rice sausage in natural
> casing. Its name is French, but it isn't really the same as French
> boudin blanc. In the 250 years or so the Acadians have lived in south
> Louisiana, the recipes for things like boudin have evolved both in
> Acadiana and in France. Andouille is a case in point, as is
> remoulade.
>



Interesting. My kids came home from Colorado History class in high
school with the information that the plainsmen, after slaying a bison,
would disembowel it and tie off the full small intestines, cook them
over an open fire, and eat them. Back then they were called "boudin".

We were all suitably grossed out.

gloria p