Schreiner’s Home Made Sausage in Phoenix, AZ = A- Rated Boudin



Ambiance: A true gem of a place. Small, homey, churning out real sausages in the middle of Phoenix. This place feels like “old school” Phoenix. They are right on a main thoroughfare and in the middle of a sprawling metropolis, but they seem to have kept their sensibilities as well as their large selection of pickled products. The variety of sausages is impressive and it includes a few Cajun offerings as well as “Blood Tongue.” (That sounds like something I should have brought back for George; my neighbor.)

Location: 3601 N. 7th Street, Phoenix, AZ 85014



Price: $5.99 lb.

Presentation: They do not sell their links hot-for-the-eating as one comes to expect in Louisiana, but cold and ready for home heating. On the day I visited they were out of linked boudin, but the nice girls behind the counter scared up a “chub” of unlinked and frozen boudin filling.

Casing: No casing this time.

Meat/Rice Ratio: More meat than rice.

Texture: The texture of the boudin filling as prepared was fluffy and smooth with crunch bits of rice particles throughout. There was noticeable green onion and onion within this flavorful concoction. Though it is well pulverized you still get some meaty bits and texture.


This was the chub of boudin I bought. The lighting in the room where I took the picture gives it an unfortunate yellow tinge. As you can tell from the other picture, the boudin filling has a normal and appealing color to it.

Spice: Mild (no heat to speak of)

Overall Flavor: A nicely mild and clean flavor persists. There are sublet hints to a smoked meat (bacon or ham perhaps) offering a uniquely rich undertone to this boudin filling. This is definitely a German/Arizonan version of Cajun boudin, but it is, with out a doubt, tasty.

Comments: Since I was on the road I had to improvise to get my boudin heated. Health Dept. restrictions prevented the kitchen at the resort I was staying at from heating it up for me and I had no microwave in the room. So, I borrowed a plate and spoon from the restaurant and went to a local mini-mart/gas station (QuickTrip) where I heated up a sample size portion in their microwave. I took it out to the car and ate it –Louisiana style–in the parking lot next to the gas pumps.



Reviewed March 2009