Even though Cajuns would NEVER call boudin a “sausage,” Google likes to describe it that way. Boudin is made from a blend of pork cooked down with onions, peppers, seasonings, & cooked rice. This completely cooked mixture is then stuffed into a casing-like sausage. To pronounce it correctly: "boo" (like a ghost says), and then start like you’re saying the name "Dan", but just don’t pronounce the "n" on the end! In our class, we aren’t stuffing it into casing, but rather, rolling it into balls and frying it (just like my first experience with Boudin in a gas station in Slidell, Louisiana). Join us for the classic Louisiana dish, and leave with the recipe, the know-how, and a deliciously full to-go container.

Louisiana Cuisine, Series 3: Sausage & Seafood - this is part of a 3-Class Cooking Series that will cover sausages and seafoods of Louisiana cuisine. The classes in this series include Boudin Balls, Andouille Sausage, and Crawfish Boil. Two of the classes cost $90 each, one of them costs $100, but if you sign up for the BUNDLE-deal of all 3 classes, it costs $250 - you'll save $30!