True aficionados of regional sausages, along with the older generation of locals, will seek out the red boudin (also known as boudin rouge, blood boudin, or blood sausage) which gets its name from its defining ingredient – pig’s blood. Years back, the state outlawed the production of red boudin. Lester was determined to continue making it, so he worked tirelessly with officials and a slaughterhouse in nearby Chackbay to create an approved method. Bourgeois’ is one of the last meat markets in south Louisiana to produce the culinary rarity.
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