TIPS

Boudin: You say “Boodin” or “Bowdin,” We say “Boodan” – We know the pronunciation is a bit awkward.

Ask for a “Link” – If you’re having trouble with the pronunciation, just ask for a “Link.” Most locals use that colloquial term.

Homemade Is Best – There are some decent commercial brands of boudin available at chain grocery stores, but the best is always homemade.  Our meat shops, butcher blocks, lunch places, and independent grocers are the places where you can find the good stuff.  When in doubt, ask if they make it themselves.

Take it Home – Don’t hesitate to bring some boudin back home with you.  Whether you’re making a short drive or a long flight, frozen boudin travels well and will be ready to be re-heated.  Many of the places in this guide sell frozen packs of boudin along with little coolers to help you get their boudin home.

Steam it, Simmer it, Grill it, Oven it – If you’ve got some cold boudin you can steam it, simmer it, grill it, or throw it in the oven or the microwave.  Just remember you only need to heat it through; it is already cooked.