Boudin, the king of Cajun food, is my favorite thing in the world to eat. It is a unique food in that it can be breakfast, lunch, dinner, a snack, or car food. Whereas most of the country might show up at a morning get-together with donuts, we show up with boudin. And no two boudins are exactly alike—that’s amazing, considering they all have basically the same ingredients of rice and pork.
One of the best boudins I’ve had is made by my cousin Bubba Frey, who owns the Mowata General Store in the heart of the German settlement between the Link and Zaunbrecher rice fields, but all my cousins down there make their own boudin. One cousin told me that meat from the temple of the pig’s head makes the best boudin, while another claims that a combination of hog jowl and shoulder meat is the secret. The truth is, they are all good.
This recipe combines elements from all of the different boudins I’ve eaten in my day. There’s liver in it but just enough, it’s nicely spiced but won’t burn your mouth, and it has the perfect amount of rice.
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.
Curing salt, also known as pink salt or saltpeter, contains 6.25 percent sodium nitrite. It is colored pink so as not to be confused with regular salt. Curing salt is available at Butcher & Packer.
This recipe was featured as part of our Mardi Gras Recipes photo gallery.
Recipe provided by Chef Donald Link, author of “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.”
This recipe, while from a trusted source, may not have been tested by the CHOW food