Sausage comes from the Latin word salsus meaning to salt and preserve. Back in the good ol’ days before refrigeration, it was one of the few ways people kept their meat preserved. Now a days there are thousands of different kinds of sausage. It’s very popular in all quarters of the world. Even though we now have refrigeration, people still continue to make the stuff. When they make it down in Cajun country they call it Boudin, and shove things like liver and other unmentionables inside an intestine. Its pretty interesting stuff! They use rice and onions as well as meat parts to make the sausage. This type is sausage is traditionally Cajun, but its also French, Belgian, Creole, and Canadian. In the United States, you’ll be able to find more classic versions of the dish in the heart of Louisiana.

The fist step in making it is to take and boil liver in a cook-pot. The liver is boiled in a burlap sack to keep it from breaking apart. They boil the liver along with regular porkmeat .White rice and yellow and green onions are also essential ingredients for the Boudin. The pork meat and the liver are grind up, and the broth that the meat was boiled in is added to the sausage mix for flavor. All of the sausage ingredients must be thoroughly mixed. They are then all placed into a water cylinder. A casing is then slid over the sausage maker. Now the Boudin is made just like any old sausage. Once it is finished making. It is held up and hung to dry.