This review is of a “French recipe” boudin. Cajun boudin is a derivative of French Boudin Blanc, or White Pudding. For connoisseurs of the Link, as we here at BoudinLink like to think we are, it seems appropriate to review, or at least to reflect upon, the French version of our beloved Cajun sausage. This product was ordered via the internet from a high-end retailer.
Price: 9.95 lb plus shipping. Wow!
Presentation: It arrived in a box delivered from FedEx. It had been kept cold with frozen gellpacks.
Casing: Stretched to capacity. Somewhat chewy.
Rice/Meat Ratio: NO RICE
Texture: Smooth and juicy/moist.
Spice: No heat.
Overall Taste: The cognac in the mixture along with the milk gives a distinct sweetness to the mild and delicate flavor. No clear spices, though it has a combination of them on the ingredient list. Not an unpleasant taste, but not a flavor that leaves you craving more either.
Comments: This is NOT Cajun Boudin. It is, however, traditional French Boudin. It is made with Cognac, milk, veal, chicken, and spices.