Boudin can be made two ways ...most common is the regular White aka Boudin Blanc that you buy in the markets and stores , the other , less common version , is Red Boudin aka Boudin Rouge . It has the pigs blood mixed into the stuffing of rice , pork , onions, celery and bellpepper . The regular boudin stuffing is mixed with the blood , a lot of blood ... and stuffed into casings and cooked to a certain temperature . There are more Board of Health rules and regulations concerning the handling , preparation and cooking of food containing blood . Most markets don't make it , what you usually see and buy is usually white boudin .
There is one meat market / slaughterhouse that makes it , the place is " well South of the bustle of Baton Rouge deep in the bayou's" and finding that place wasn't easy ! They make it because they are a slaughter house , the blood goes from animal to cooking quickly and eliminates the handling , storage and transportation of blood . The one time I went there, they were out , told me to call first next time . Since then I've lost my nerve about wanting to try it ...my Daddy said it was disgusting stuff ...I'll take his word for it .
It's Bourgeois Meat Market , www.bourgeoismeatmarket.com
They also do deer processing ... check the place out ...they will ship you some !
Gary