So I've made it my entire life without having red boudin. I've heard about it from my parents and other old timers, but like most I had been told that its "illegal to sell red boudin because of the FDA/USDA". Well, as it works out that is not only false but there is a good and perfectly legal source in Breaux Bridge.
I stopped into Babineaux's Slaughter House and picked up a few pounds on Friday. I boiled up a few links and had it for the first time over the weekend.
As for the taste... It was pretty tasty and you definitely pick up the iron/liver taste from the blood. Babineaux's adds jalapeno to the red boudin which gives the link some heat. The texture is noticeably firmer than typical boudin. I don't see me making the red boudin my go-to but I'm glad I had it and know where to find more.
I know... Useless without pics and CSB
For those interested. Here's the link... LINK
This post was edited on 11/26 at 3:51 pm