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How is it cooked?

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Please include traditional cooking methods, recipes, etc. for Boudin. —Preceding unsigned comment added by 74.98.217.173 (talk • contribs) 17:15, 25 January 2007

This is not the place for recipes for Boudin. Wikipedia is not for instruction manuals, which includes recipes.
However, recipes could certainly be added to the Cookbook on wikipedia's sister project wikibooks and a link to the recipe there be added to this page. --David Edgar 18:00, 25 January 2007 (UTC)[reply]

In the description of how the boudin blanc is cooked in France and Belgium it states " In French/Belgian cuisine, the sausage is sauteed or grilled." I'm not sure this is correct, as I have seen them served cold or slightly warm quite often (this would imply the sausage is poached). With the addition of milk it also makes sense to poach the sausage before sauteing or grilling. Also, the direct meaning of the word is cold cut, which would imply that originally these were sausages that were served cold. Another thing that is missing is that French boudin blanc is often cooked without a casing, or cooked in a casing and then removed from the casing. If the sausage is cooked without a casing or removed after, the method of cooking would also lean toward poaching and not sauteing or grilling. I'm also relatively certain that most french boudin blanc contain 4 spice. — Preceding unsigned comment added by 121.172.112.162 (talk) 10:47, 21 September 2013 (UTC)[reply]

Boudin noir vs. Boudin rouge

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Boudin noir says it contains pig blood, and boudin rouge says it is similiar to the blanc version except that it has pork blood added. Pork blood IS pig blood!! So as it is currently written, boudin noir and rouge are the same except for origin (France/Louisiana). Something must be wrong here. —Preceding unsigned comment added by 71.85.146.14 (talk) 12:48, 31 August 2007 (UTC)[reply]

I am a local, and I have never heard of boudin rouge. I think somebody is trying to add something to the market that is not there. There is normal boudin, and boudin noir. the noir cannot be sold due to the blood. Illegal to sell blood products in the US. Msjayhawk (talk) 19:17, 3 May 2008 (UTC)[reply]

I'm from Louisiana too, and I've eaten black boudin. Perhaps USDA bans this for some reason known only to Dog, but you can still get it from people who make their own boudin at home and sell what they can't eat. Of course, that's WP:OR without a supporting cite and no one's going to invite the FDA's black-clad ninjas over to their home for a 'freeze-and-seize" raid. I'm sure not going to help rat them out to the Feds. If you want to dance with blood-borne pathogens that ought to be killed after proper cooking, that ought to be covered by the Tenth Amendment. "The right to heat and eat black boudin." loupgarous (talk) 19:36, 2 September 2016 (UTC)[reply]

Pronunciation?

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The phonetic notes on the first line of the article strike me as weird. In French, the sound is a nasalized I (pronounced with a mouth nearly as if saying "cheese"), so the use of "a" in the indications strike me as incorrect. Is it a mistake in the article or a specificity of Louisiana pronunciation? --Svartalf (talk) 22:29, 19 February 2009 (UTC)[reply]

You are right, it's certainly not pronounced like that in France or Belgium. Tomixdf (talk) 22:58, 19 February 2009 (UTC)[reply]

As a native (to Louisiana) speaker of Cajun French, I can say we pronounce the word "boudin" "boo-dan" but with a very soft final "n". loupgarous (talk) 19:40, 2 September 2016 (UTC)[reply]

Is there a sausage with rice?

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I ask the question above becuse my family has engaged many times in a Boucherie (butcher of an animal normally with a pig, sometimes deer, occasionally a sheep or cow, but mostly pork) every winter. Among many things made, we would make sausage (grind up meat, season it, stuff into casing, then smoke with bitter pecan wood, then put in freezer for future use) and would also make boudin (meat from the pig, and the liver, kidneys, heart, were all cooked by boiling, then ground, then mixed with rice and seasonings, then stuffed into casing, tied, and cooked in a pot of warm, but not boiling water, then frozen for later consumption).

I speak from experience, and this is why I wonder why boudin is being called sausage here, and the sausage wikipedia article only mentions using rice in the hungarian section. I know what I know is true from my own experience, but want to see what other people with cajun life experience like mine have to say and how the cajun boudin article should be updated. Trfon (talk) 18:45, 2 June 2010 (UTC)[reply]

"I speak from experience, and this is why I wonder why boudin is being called sausage here"

Boudin is called "Boudin Sausage", because the USDA defines it as a sausage. USDA plants are allowed to label it; "Boudin Sausage", "Boudin Rice Pudding", and "Boudin:A Pork and Rice Product." The third is more commonly used. — Preceding unsigned comment added by Markforeman85 (talk • contribs) 17:42, 14 April 2011 (UTC)[reply]

Need photo of most typical boudin blanc

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This article has pictures of smoked boudin, boudin balls, and smoked boudin. However, it does not have a picture of the typical boudin (Cajun) that is far and wide the most popular variety in the U.S. Can someone contribute such a photo? —Preceding unsigned comment added by 12.187.252.222 (talk) 02:20, 8 October 2010 (UTC)[reply]

Took photos of some white boudin last weekend. Please let me know about upload procedures (a link to the help perhaps?). While I've read wikipedia articles for 10 years, this will be my first contribution.
Trfon (talk) 20:35, 12 April 2011 (UTC)[reply]

Start at http://commons.wikimedia.org/wiki/Upload. Since you took the photos yourself, choose "entirely my own work". The next page is the main upload form, and has lots of help on it. The most important thing is to make sure you choose a license, so that it can be used freely on wikipedia. There's a selection box near the bottom - the "recommended" one is likely a good choice.
Once you've filled in the details and pressed upload, you'll be shown the resulting image. Just copy its title (for example 'File:BoudinBlanc.jpg') and come back here to edit Boudin.
You'll want to place the new image on the page by adding a line like:
[[File:BoudinBlanc.jpg|thumb|White boudin]]
Press preview to see what it looks like on the page. You can reposition this line to somewhere else in the text if necessary.
I hope this helps. There are lots of help pages available if you want more information - for example these upload first steps and this picture tutorial. --David Edgar (talk) 23:25, 12 April 2011 (UTC)[reply]

Pronunciation & method of eating

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Clearing the table here, while I favour IPA as a beer, as an aid to navigating pronunciation IPA is a sinker. According to Calvin Trillin (Feeding a Yen, New York, Random House, 2003; p. 90), it's pronounced "Boo-DAN" in Louisiana, and is often eaten "squeezed hot into the mouth from a sausage casing", with the casing frequently discarded. Very interesting book. Modal Jig (talk) 15:07, 2 January 2012 (UTC)[reply]

Trilling had boudin with some drunks, because the only people I've seen eat boudin that way were operating under the influence of several beers. And he almost got the Cajun pronunciation of boudin right - it's "Boo-dan" with stress on the second syllable (as he says) but a very soft final "n" (as though you were saying "dan" and thought better of it after the short "a").
The fight song at my local high school went:
  • "Hot boudin and cold couscous! Come on Tigers, let's poosh poosh poosh!" (murdering the pronunciation of "push" to rhyme with a close approximation of how couscous is pronounced back home, with a final "sh" sound). loupgarous (talk) 19:51, 2 September 2016 (UTC)[reply]

Making boudin

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Part of the folklore of boudin is the unhappy face said to be on the maker of the stuff. It is a common saying in Quebec that if a child is sorely pouting he is making boudin. I'd document and add this, but it seems just a bit off the main topic, but it did seem worth adding to the notes.

We say that in south (Cajun) Louisiana, too. It's not so much the "unhappy face said to be on the maker of the stuff," but the appearance of the lower lip of a pouting child - it looks like a little link of boudin that hasn't been cured yet (what we'd fall "fresh sausage.") loupgarous (talk) 19:55, 2 September 2016 (UTC)[reply]

Types

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Under the "Types" section, the following is listed:

Brown Rice Boudin: Brown-rice boudin is a flavor you won't find in many places. You will be surprised to find out the taste is very similar to traditional pork boudin, except this boudin is made with a brown-rice substitute for those looking to cut down on white rice intake.

In general, I find this part to be a bit unencyclopedic. I'm not sure exactly how to clean up some of the language, like "a flavor you won't find in many places," or "for those looking to cut down on white rice intake." But by far the worst is "You will be surprised to find out," which I feel can remove all together. I think the other two bits could be changed to something like, "a somewhat uncommon preparation," instead of "a flavor you won't find in many places," or "for people who wish to decrease white rice consumption," instead of "for those looking to cut down on white rice intake." I'm not sure about the rephrasings, maybe someone can offer some suggestions? But the "You will be surprised to find out" has got to go. I'll wait a few days for any objections, but then I'm deleting it. Kronos o (talk) 10:00, 2 October 2012 (UTC)[reply]

Agreed. Clearly unencylopedic in tone.—Brigade Piron (talk) 18:35, 3 September 2016 (UTC)[reply]
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