Boudin

“Boudin is what the gods would eat if the gods were looking for the transcendent; a dish as satisfying to the soul as it is to the palate.” So writes Ken Wells, Louisiana native and boudin hound, in this lively travelogue through the aromatic precincts of the makers, sellers, and connoisseurs of what one noted Louisiana chef calls the world’s most versatile sausage. Sure, boudin is just pork, rice, veggies, and spices in a casing. Yet in creative hands—and there are many in Louisiana—the li...