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Jan 23, 2011 11:48 AM

Boudin Sausage

My source for Louisiana sausages and cured meats does not yet offer shipping and I have already run out of a couple of items that we brought back from the last trip to New Orleans. Specifically, does anybody know of a source for freshly made Boudin in San Diego. Sausage King is really all about German wursts and Iowa Meat Farms/Siesel's sell the Tony Chachere's brand of precooked/prepackaged links. Help?

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    1. Try some of the local Mexican markets. I know I've seen Boudin type sausages at Pancho Villa although I don't know how good they are or if they are a regular item.

      Pancho Villa's
      3245 El Cajon Blvd, San Diego, CA 92104

      1. It has been years since I was last there, but I seem to recall that the Mardi Gras Cafe & Market had various types of uncooked sausages from Louisiana in the market freezer. I think I even bought a package of uncooked Boudin, since I had never tried that type of sausage before.

        1. FC here's a promising website. Check it out!

          1. Thanks for the recs and ideas to all CH peeps.

            FN - the boudin with cognac sounds exquisite and luxorious - I may have to try it for another use...but way too fancy for cajun recipes. Should have mentioned that Louisiana Boudin has a lot of rice and cajun spice.

            Encinitan - perfect...totally forgot about Mardi Gras. They stopped stocking Tasso, but I am going to check in with them early next week.

            Keep you posted.

            I also found a killer recipe from my New Orleans source, but the one time I tried to make sausage using casings was quite a disaster so that may be the last alternative.

            9 Replies
            1. re: foodiechick

              I am curious as to what your source is for Louisiana meats? I don't know how much you want to get, but you could try contacting one of the New Orleans grocery stores or butchers to see if they would ship it to you (Langensteins, Couchon butcher, Hebert's meats). It may not be practical but just an idea. Most of the stuff I have seen in SD has been the cooked variety. What are you making? I am from New Orleans and I don't think I have ever attempted to cook with Boudin.

              1. re: sdaints

                Every time we visit New Orleans I bring back tasso, andouille, duck prosciutto, bacon pralines and boudin from Cochon Butcher. With as much $$$ as I spend I was hoping to convince them to start a mail order/internet business like Salumi in Seattle but to no avail.

                I serve boudin patties with eggs for breakfast, use it for stuffing chicken and turkey and poach the links in Abita and serve it with creole grain mustard/cane syrup vinaigrette and arugula salad. The recipe that I may attempt is from Donald Link (Cochon).

                1. re: foodiechick

                  If you are placing an order, can you get me some tofu andouille links..prefer the extra spicy.
                  ; )

                  1. re: Beach Chick

                    Oh, and put me down for some too, if they are en croûte!

                    1. re: Fake Name

                      Tofu andouille sausages en croûte...tears of happiness Fakey!

                  2. re: foodiechick

                    I have made the boudin from the Link book and it is very good and easy. A really good stuffing for turkey breast slow smoked over red oak. I have heard good things about The local resources tend to be of inferior qualify and very expensive.

                    1. re: stevuchan

                      Glad to know the recipe works, I am still nervously debating it because of my lack of success with casings. The link you provided is fantastic, what a find...but I'm afraid the fedex shipping rates that was quoted may kill the deal. May have to take a little field trip next time we are in the area - for JazzFest.

                    2. re: foodiechick

                      Mmm, Cochon. Ate in the restaurant and brought back some andouille, boudin, and pork rillons from the butcher shop last time I was there and they were fantastic. I actually wasn't a huge fan of the bacon pralines though. I thought it would have been better if the bacon was crispy.

                      1. re: DougOLis

                        I can no longer imagine using andouille from any other source.