Our Boudin Seasoning is the Louisiana Cajuns’ version of a Polish Kiszka or Blood Sausage. This seasoning in particular can be used for the bloody variety or non-bloody, called boudin blanc. A highly seasoned sausage, you can substitute some of the fatty pork with liver or heart, a common ingredient in some boudin sausages.
Adding rice to the recipe works well for both the bloody or milky recipes. Caution: If you decide to use milk, keep in mind it’s very short shelf life. Freeze what you don’t eat.
- Net weight: 1 lb, 8 oz
- Yield: Makes 50 lbs. Click here for recipe/product label
Recommended Casings for Boudin Sausage
40-43mm beef round or 42 -44mm natural hog casings
More information on Boudin Sausage
Click here for additional recipes and information.
Allergens: Soybean oil used as a mixing aid.
Terry Schera (verified owner) –
I love Boudin. It is like Cajun tweenkies. This seasoning is perfect. It is just right foor most everybody but sometimes
I kick it up a little with some cayenne pepper for myself. I like being able to control the heat as I like.
Anonymous (verified owner) –
Just learning how to make good boudin balls this seasoning seems to work great
Nina Green (verified owner) –
I love yÃ¢â¬â¢all flavor and I will be buying it again
vincent endres (verified owner) –
love it will need more
Jim Hagerbaumer (verified owner) –
Still waiting to use the Boudin.
Did notice the prices online were a little bit more expensive than you catalog on all items!