BOUDIN is a Poor Man's Sausage - stretched out with parts of crawfish or pork or livers or what-nots....this is a Boudin Balls recipe...if you're fixin' to eat sausage....

BOUDIN

is a Cajun Sausage made usually from pork parts ground up, white rice, the Holy Trinity, and Cajun Seasoning, in a Sausage Casing...there are still a lot of Cajuns who make their own properly, but I've only used store-bought...here's a good way to cook them up...

Take the Boudin (boo-dan) out of the casing...roll the meat mix into little balls, usually the size of an egg....crush  a package of saltine crackers really fine, and season them with a little salt, some black pepper,  red pepper flakes (a pinch or so), some dried thyme, and garlic powder...roll the boudin balls into the cracker meal, and refrigerate  them to cool off on wax paper for two hours. Heat cooking oil and drop the boudin balls into fry until they[re golden brown...drain on paper towels. serve while warm, usually... you can bake em at 375 degrees, too, for about half an hour, fifteen minutes on each 'side'...some people dredge the cold balls of boudin into and egg and milk mix and then into the cracker meal again, for a fluffier, thicker breading...that's good, too!!!!

Here's their Poem:

Along with seasoned Pork Rinds

You kin chew on that Boudin

Tip a jar to Joe

Throw back your head and 

Laugh and Laugh

There's a Dance over at

Petie's on the Bayou

I'm goin' ta take a plate'a 

This Good Here Boudin

Over der to dat Joint

Just see if I won't!

Just see if I won't!