It’s no secret that Southerners love their pork. Southern cuisine is very pork and chicken heavy, and it’s not uncommon to replace chicken for pork in a lot of creole, Cajun, low country or hill country style recipes. Sausage is very versatile bringing a variety of textures and flavors to dishes; it can be the star at breakfast in links or patties, or the rich smokey flavoring and hearty meat in red beans and rice, and the spicy contrast from Andouille to the sweet briny gulf shrimp in shrimp & grits. Even though Southerner’s consume sausage in so many ways, the process to how they are made is often a mystery. We’re going to shed some light on the sausage making process, and introduce you to a unique Southern sausage called Boudin. Let’s get grinding.
The Hungry Southerner 