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Message
Red Boudin aka Boudin Rouge aka Blood Boudin... I finally tried it...
Posted on 11/26/12 at 3:50 pm
Posted on 11/26/12 at 3:50 pm
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
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 11/26/12 at 3:51 pm
9
Posted on 11/26/12 at 4:25 pm to wiltznucs
Posted on 11/26/12 at 4:27 pm to wiltznucs
gotta check that out. thnx
Posted on 11/26/12 at 4:28 pm to wiltznucs
Interesting.. Knew an old lady from Carencro that would make her own blood boudin. She seasoned her pot of raw blood and would pour herself a coffee cup of it (raw) to taste for seasoning..
Posted on 11/26/12 at 5:15 pm to wiltznucs
we make it every year it's one of my favorite things on earth. I might have to give this place a shot and see if it's legit or not
Posted on 11/26/12 at 5:20 pm to LSUCreole
quote:
we make it every year it's one of my favorite things on earth. I might have to give this place a shot and see if it's legit or not
Please do, being that it's the first I've had I'm dying to know if it's the real deal. My father said it's legit, but it's been 35+ years since he's had it.
Posted on 11/26/12 at 5:53 pm to bdevill
quote:
. Knew an old lady from Carencro that would make her own blood boudin. She seasoned her pot of raw blood and would pour herself a coffee cup of it (raw) to taste for seasoning..
That is so disgusting...
Posted on 11/26/12 at 5:55 pm to supadave3
quote:
That is so disgusting...
it's just a little blood man
Posted on 11/26/12 at 8:50 pm to LSUCreole
Richard's in Abbeville also has it, i think, once a month. Its never been illegal, but they tell me an inspector from the USDA has to be present when making it to be able to sell it...
Posted on 11/26/12 at 11:28 pm to joeleblanc
i accidentally had blood pudding i think in ireland
didnt really realize what it was till later
didnt really realize what it was till later
Posted on 11/27/12 at 4:29 am to wiltznucs
I didn't think babineauxs was still open. Used to live about a mile from the place if its still in the same store. It's been a few years since I actually spent some time in the bridge.
Posted on 11/27/12 at 5:35 am to joeleblanc
quote:never heard this. Anyway, the reason why there is a misunderstanding about it being illegal is because it is illegal to transport blood for sale.
Its never been illegal, but they tell me an inspector from the USDA has to be present when making it to be able to sell it...
The pig has to be slaughtered onsite to collect and legally use the blood for boudin.
Posted on 11/27/12 at 7:51 am to BROffshoreTigerFan
quote:
I didn't think babineauxs was still open. Used to live about a mile from the place if its still in the same store.
Still in the same old white building as it has been forever. I've passed it a hundred times and never stopped in..
This post was edited on 11/27/12 at 7:53 am
Posted on 11/27/12 at 6:07 pm to wiltznucs
quote:boudin joke
For those interested. Here's the link...
Posted on 11/27/12 at 6:14 pm to wiltznucs
wife's grandpa owned a butcher shop in avoyelles parish and they made it. her dad has a recipe and i am curious. i have never tried it but i want to. might have to make a stop.
Posted on 11/27/12 at 7:58 pm to wiltznucs
The best red boudin I've had is from T-Jim's in Cottonport. They also make a delicious smoked red boudin. I've also had it at Degas Cafe in New Orleans, but I didn't care for it as much. Haven't had it from Babineaux's, nor have I had it from Bourgeois' in Thibodaux who I've also heard makes a good red.
This post was edited on 11/27/12 at 8:02 pm
Posted on 11/27/12 at 8:04 pm to wiltznucs
quote:taste is fine, just don't like the texture
The texture is noticeably firmer than typical boudin
Posted on 11/27/12 at 8:05 pm to John McClane
quote:
T-Jim's in Cottonport
Preach!
Posted on 11/28/12 at 11:54 am to PBeard
Bourgeois Meat Market in Thibodaux (well, almost to Schriever) makes it weekly. The whole "pork blood is illegal" must be the most widely circulated myth in LA. You can buy entire buckets of pork blood at any Asian supermarket (though this blood isn't suitable for making boudin rouge). The real reason for the decline of red boudin--most country meat markets no longer slaughtering hogs onsite. The half hogs bought from larger slaughterhouses are already bled dry, so there is no blood for making red boudin. Places still making it are those still bothering to kill animals onsite (which does require additional USDA certification/inspection).
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