'Sampling boudin from the furthest reaches of Cajun country all the way to the western fringes of Houston tells a tale of a regional dish that has transformed over time and geography.'
Texturally, boudin of this area features rice and meat that is “pulverized,” that is, finely ground, resulting in a smoother texture. Though the ingredients are cooked before being stuffed into a pork casing, the resulting sausage is steamed. This often results in a chewier casing, which some boudin fans dutifully chew through, while others squeeze out the filling and throw the casing away.
Things start to transform once you head west over the Sabine. Much is made of the different spelling in these parts — “boudain” is the name you will see in Beaumont and Port Arthur. Though some attribute the difference to a unique recipe or ingredients, in fact, it appears to just be a historical aberration.
And yet, there is a noticeable transformation in technique and ingredients in Texas boudin. The most notable being the texture — boudin here usually features intact grains of white rice and larger chunks of pork, mainly from the shoulder cut. There is a lack of flavor from cuts like the liver and the heart, for which Louisiana boudin is known.
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