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This article is about the sausage. For other uses, see Boudin (disambiguation).
Boudin noir, before cooking.

Boudin (French pronunciation: ​[budɛ̃], from Middle French boudcold cut) describes a number of different types of sausage used in French, Belgian, German, Quebec, Acadian, Creole, Austrian[1] and Cajun cuisine.


A sliced French boudin noir
Cajun-style smoked Boudin blanc

In the United States[edit]

Boudins noirs and blancs at a Christmas market in Brussels

The term "boudin" in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice.

Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles, Baton Rouge, and smaller, lesser known areas like Ville Platte (the north point of the "Cajun Triangle" where it tends to be a daily staple), though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., dirty rice, étouffée, gumbo, and jambalaya) and has fanatic devotees who travel across Louisiana comparing the numerous homemade varieties.

Boudin Noir is available in Illinois in the Iroquois County towns of Papineau and Beaverville. The dish is the featured cuisine at the annual Beaverville Homecoming, held the first weekend of August. People travel from hundreds of miles to partake of the boudin.

"Le Boudin"[edit]

Boudin gave rise to "Le Boudin", the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires. The song makes repeated reference to the fact that the Belgians don't get any "blood sausage", since the King of the Belgians at one time forbade his subjects from joining the Legion (verse says "ce sont des tireurs au cul").

See also[edit]


  1. ^
  2. ^ Michael Stern (2009-05-07). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt, 2009. ISBN 978-0-547-05907-5. Retrieved 2009-11-24. 
  3. ^ - Boudin Blanc(French) (accessed 08/Jan/2008)
  4. ^ -Boudin Blanc Rethel(French) (accessed 08/Jan/2008)
  5. ^ a b (accessed 05/Aug/2011)