The kind lady who whips the deli counter into gear and then checks you
out at the front register.
A combi restaurant/convenience store/gas station. The highway
sign sends you to the restaurant for boudin and the restaurant sends
you to the convenience store where a small deli counter sits next to
a small pizza counter. It seems like the meat shop kitchen is
same as the restaurant kitchen. The microwaves are at the
in the back to heat your links.
West Louisiana -- 1312 Gum Cove Rd., Vinton, LA 70668
Regular Boudin is $3.49 lb
After being microwaved the links are wrapped in foil and
place in a large rectangular Styrofoam clamshell.
Thick and hard to break.
Ratio: A tad bit more rice than meat.
Sort of dry in the texture department, but the large chunks of still
crisp green onion are appreciated.
Spice: Mild/Medium - Even a 3 year old could handle the spice.
Flavor: Decent, but a little curious.
Perhaps a little too much paprika. The link is
distinctly red hued.
If you're lucky, like I was, the cowboy himself will
your boudin, repeatedly resetting the microwave until the links are
scaldingly hot. The cowboy told me that the key to his boudin
good quality Boston Butt and low liver component. He uses
about 6 lbs of liver to 100 lbs of meat.
the Smoked Boudin - Tasted a little too smoky.
It is good to taste the smoke but not the soot.
The top link
is the regular and the bottom link is the smoked boudin.
Close-up shot of the interior of the smoked link.