More from the Bayou

The word boudin for me conjures up images of the French sausages - boudin noir and boudin blanc. The first, is a blood sausage, and the second a more delicate, finely textured sausage made from pork and chicken, often embellished with black truffles. A boudin in Louisiana is different, it is still a sausage, but.....

Warmth in the Bayou

Thanks to this man, chef John Folse, I escaped Toronto's relentless winter for a few days. I met John on his radio show - we talked about fat, then he invited me back and we talked odd bits. We hit it off and he asked me to come to Louisiana to teach a class and lecture about odd bits at his culinary college at Nicholls State University. I said yes without a moment's hesitation.