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boudin
Boudin blanc
A white sausage made of pork without the blood. In some versions, the sausage is made from a milk or pork rice dressing, much like dirty rice, only more moist, stuffed into pork casings. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is sometimes squeezed out of one end. In French cuisine, the sausage is sauteed or grilled. In Cajun cuisine another popular variant is crawfish boudin, made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice cold beer. Boudin Blanc dressing is also used to make Boudin balls. The dressing is not stuffed into a casing but formed into a ball, rolled in breading and deep fat fried, similar to the Italian arancini.Boudin noir
A dark-hued French blood sausage or Cajun sausage containing pork, rice, pig blood, and other ingredients.Boudin rouge
In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. It originated from the French boudin noir.- Tiens, voila du boudin, voila du boudin, voila du boudin.
Chorus:
Pour les Alsaciens, les Suisses et les Lorrains.
Pour les Belges, il n'y en a plus, Pour les Belges, il n'y en a plus.
Ce sont des tireurs au Cul;
Pour les Belges, il n'y en a plus,
Ce sont des tireurs au cul.
Nous sommes des degourdis, nous sommes Des lascars.
Des types pas ordinaires,
Nous avon souvent notre cafard,
Nous sommes des Legionnaires.******** - ...Des types pas ordinaires,
Nous avon souvent notre cafard,
Nous sommes des Legionnaires.********
- Tiens, voila du boudin, voila du boudin, voila du boudin.