Po-Man’s Sausage Kitchen in Rayne, LA = B+ Rated Boudin


The Po-Man Himself!


The Po-Man’s smoker.

Ambiance: This is what it is all about. I’m not sure how many of these places are left (though we did find this one other here); a small sausage kitchen set off from a residence in the country. We just happened upon this spot and were lured down the private dirt road by the sign pointing to the Po-Man’s Sausage Kitchen. He sells medium size boxes of jerky, sausage, tasso, boudin, deer sausage, and the like from his own private kitchen. Great, Great, Great. — Go, give’m a try.  Po_Mans_Sausage2 Po_Mans_Sausage1Location: “One Mile North of Hawk’s Restaurant” [Yes, that is the address on the business cards.] If that doesn’t mean anything to you, you should be looking around Robert’s Cove, Louisiana.


A well used, vintage, sausage stuffer is the Po-Man’s tool of choice!




Price: $2.40 per lb. but he sells the boudin only by the 5 lb box ($12).

Presentation: The Po-Man keeps the boxes of frozen links in his freezer and there are three sections of boudin inside the box.

Casing: A nice and thin casing. So, depending upon how you prepare the link, the casing can become nicely brittle or just right pliable.

Meat/Rice Ratio: More meat than rice (if when you say meat you simply mean swine).

Texture: A smooth texture with the swine finely ground along with the rice. Both of them come together with a nice moistness.


Spice: Medium

Overall Flavor: Old world flavor. Just as you would expect and, in many respects,–I think–just as you would hope for from a place like the Po-Man, he is making it the traditional way; the way your father or your father’s father enjoyed their boudin out in the country. Good stuff with lots of soul.

Comments: I believe all our carnivorous friends should do themselves a favor and head out to try some of sausages and smoked meats being made out here. He has a loyal customer base of locals and folks from Houston and New Orleans too. It is a short drive from Lafayette, but the reward is huge. Bring cash.


Reviewed July 2011