The pronunciation of some words is enough to separate locals from tourists, and connoisseurs from newbies. One of those such words is “Boudin.” Boudin, a rice-stuffed pork sausage from Louisiana, is pronounced “boo-dan” not “boo-deen,” as one might expect. Boudin is found all over Cajun country (you can even take “Boudin Trail” tour), and is descended from sausages found in French Acadian cuisine. Boudin is available in any good Louisiana Cajun restaurant or grocery store, but we think we have found our favorite way to enjoy Boudin – as a late-night Po’Boy topped with pulled pork.
We found this particular incarnation of Boudin sold in a stand called Southern Dawgz on the corner of Florida and 3rd in downtown Baton Rouge. The truck is there most Thursday-Saturday nights (until 2 AM!), and there is a small selection of items, though most everyone is there for the Boudin. You can get a basic Boudin dog, or a “Bleu” topped with blue cheese or a “Heart Attack” topped with bacon. The cookmaster of this particular Boudin stand is Jerry, who is actually from Southern Ohio, and sous chef is from Indiana. Boudin is often sold in fried “Boudin Balls” much like meatballs, but at Southern Dawgz you get them in a form similar to brats. We ordered a smoked Boudin Po’Boy, which was great. The filling was perfectly seasoned, and the Boudin link had a charred snap. However, Jerry upped the ante by suggesting we try the stand’s “Red Dawg,” a Boudin dog topped with pulled pork and a tomato-based BBQ sauce. The pulled pork was a great addition, and contributed even more to the ultimate late night pig out!