Boudin facts for kids

Boudin noir, before cooking.

Boudin is a special kind of sausage that's very popular in many places. You'll find it in France, Belgium, and even in parts of North America like Cajun and Louisiana Creole areas. It's made with different ingredients, which gives each type its own unique taste!

What's in a Name? The Story of "Boudin"

The word "boudin" comes from an old language called Anglo-Norman. In that language, it meant 'sausage' or 'blood sausage'. No one is completely sure where the word first came from, but it's interesting to know that the English word "pudding" probably came from "boudin"!

Different Kinds of Boudin

There are many different types of boudin, each with its own special ingredients and flavors. Here are some of the most well-known ones:

Boudin Blanc (White Boudin)

Boudin blanc means "white boudin." It's a sausage made without blood.

• French/Belgian Boudin Blanc: This type often includes milk. People usually cook it by frying or grilling it.
• Cajun Boudin Blanc: This version is popular in Cajun areas. It's made from a mix of pork and rice, similar to a dish called dirty rice. It can also have pork liver and heart. It's often simmered or braised, but can also be grilled.
• Boudin Blanc de Rethel: This is a traditional French boudin from the town of Rethel. It's very special because it can only contain pork, fresh eggs, and milk. It's not allowed to have breadcrumbs or flour. This boudin has a special protection under EU law to keep its traditional recipe safe.

Boudin Noir (Black Boudin)

Boudin noir means "black boudin." This is a dark-colored blood sausage. It contains pork, pig blood, and other ingredients.

• You can find different versions of boudin noir in French, Belgian, and Cajun cooking.
• In Catalan cuisine, a similar sausage is called botifarra negra.
• In the French Caribbean, it's known as boudin Créole.
• In Britain, a similar sausage is called "black pudding." The word "pudding" is actually an English way of saying "boudin," and it probably came to England after the Norman Conquest.

Other Interesting Boudin Types

• Boudin Ball: This is a Cajun twist on boudin blanc. Instead of being stuffed into a casing, the filling is rolled into a ball, coated in batter, and then deep-fried until crispy.
• Boudin Rouge (Red Boudin): In Louisiana cooking, this sausage is like boudin blanc but has pork blood added to it, giving it a red color. It came from the French boudin noir.
• Boudin Vert (Green Boudin): This green sausage is made with pork, cabbage, and kale. It's popular in the Belgian province of Walloon Brabant.
• Boudin Valdôtain: This boudin is from the Aosta Valley in Italy. It's made with beetroot, spices, wine, and beef or pork blood.
• Brown-Rice Boudin: A less common type, this boudin uses brown rice. It tastes similar to the traditional pork boudin.
• Crawfish Boudin: Very popular in Cajun cooking, this boudin is made with crawfish tails mixed with rice. It's often eaten with cracklins (fried pig skins), hot sauce, and crackers.
• Gator Boudin: Made from alligator meat, you can sometimes find gator boudin in Louisiana and along the Mississippi gulf coast.
• Shrimp Boudin: Similar to crawfish boudin, this type is made by adding shrimp to the rice mixture.

• 

  Boudin balls, made in Marksville, Louisiana.

• 

  A sliced French boudin noir

• 

  Cajun-style smoked boudin blanc

• 

  Boudins noirs and blancs at a Christmas market in Brussels

• 

  Boudins verts and blancs

"Le Boudin" - A Famous Song

The word "boudin" also inspired a famous song called "Le Boudin." This song is the official march of the French Foreign Legion, which is a special unit of the French Army. In the song, "blood sausage" is a fun way to refer to the gear (like a red blanket) that soldiers used to carry on their backpacks. The song also mentions that people from Belgium don't get any "blood sausage." This is because, a long time ago, the king of the Belgians didn't allow his people to join the Legion.