5 hours ago, KennethT said:@Shelby Around these parts (the US, especially in the south) when we see boudin, we think of the Cajun version, but boudin originates in France (I think) - where it basically just means sausage. Typical boudin in France is a blood sausage, but there's also boudin blanc which is blood-less. There's also a boudin in Belgium that is similar to the French but not the same. As far as I know, none of these have rice in them and all of them are very different from a Cajun boudin... Maybe that's the type that the Amish make? Are your Amish similar to the Pennsylvania Dutch Amish?
Almost. Boudin is indeed French but only refers to the two specific sausages you mention: boudin noir which is a blood sausage from the Champagne region; and boudin blanc from Brittany and Normandy and which is made from white meats and milk. Neither contain rice.
The French for sausage in general is saucisse, from which the English was derived in the Middle Ages.
Boudiin in southern USA is from Louisiana and is totally unrelated to the French versions. It does include rice.
I know nothing about the Amish, but suspect theirs is related to.the Louisiana version.
