White and noir Boudin sausages
Boudin Vs Andouille Sausage: What's The Difference?
Louisiana’s cuisine features two iconic sausages: boudin and andouille. While they share some ingredients, there are key differences between these delicious Southern meaty treats.
Boudin sausage contains pork, rice, onions, green peppers, and seasonings. Unlike regular sausages, the richly flavored mixture is cooked before it is stuffed into the casings.
The casings, while edible, are tasteless and often left uneaten. Boudin’s treasure is the filling, which fans squeeze out to eat on its own, or consume with bread or crackers.
While they also contain pork, onions, and seasonings, andouille sausages are always smoked and flavored with garlic and wine. This gives them a distinctive, robust flavor profile.
Andouille sausages are used in Creole and Cajun classics like jambalaya and gumbo, and also in shrimp and grits, crawfish or crab boils, beans and chili, or simply served grilled.