Do you find your market's Boudin consistent?

Alot of things may change in a butcher's daily process. The quality and cut of the available pork, the degree at which the rice is cooked. How long the ingredients are cooked.. and most important to me personally, how much gristle is in the boudin link. So on a daily basis, I can see it changing, but overall the quality should be there..

PS.. While most of us love the stuff, boudin shouldn't be an everday staple in your diet. It's a treat and should be eaten sparingly. It's loaded with fat, sodium, cholesterol and carbohydrates.

Some places it happens more than it should. I quit going to don's for reg boudin for that reason(still go for seafood boudin).

Whats the 1/4 that is consistent that u go to

dude, you eat boudin every day?



the places I eat boudin from (again.. only about once a month) are always consistent from trip to trip. if all of a sudden the consistency or flavor was way off I would wonder if they switched recipes or who prepares it.

The 1 that has not changed is Richard's in Abbeville (great flavor). Since I like a bit more meat in my boudin, I go elsewhere in the area, too.

I have actually lost weight since arriving in LA. One owner told me his recipe has not changed. And if I only ate boudin once a month, I would die!