The word boudin for me conjures up images of the French sausages - boudin noir and boudin blanc. The first, is a blood sausage, and the second a more delicate, finely textured sausage made from pork and chicken, often embellished with black truffles. A boudin in Louisiana is different, it is still a sausage, but.....







At first glance they look like the French sausages, but you can see