TO SAY THAT Cajun boudin is a pork sausage doesn’t do it justice—this mix of spiced pork, rice, and liver is a totem of Cajun cuisine and helps tell the story of one of the richest culinary traditions in America. Boudin is fully cooked before it gets stuffed into the casings, and the preferred method of consumption is to bite off the top of the casing and squeeze the soft, heavily seasoned mixture directly into your mouth. And if company is coming, you can spread it on crackers or ball it up, roll it in breading, and fry it into delectable morsels known as boudin balls.
The history of boudin is just as rich as its flavor. Boudin’s roots can
