Talk:Boudin

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[edit] How is it cooked?

Please include traditional cooking methods, recipes, etc. for Boudin. —Preceding unsigned comment added by 74.98.217.173 (talk • contribs) 17:15, 25 January 2007

This is not the place for recipes for Boudin. Wikipedia is not for instruction manuals, which includes recipes.

However, recipes could certainly be added to the Cookbook on wikipedia's sister project wikibooks and a link to the recipe there be added to this page. --David Edgar 18:00, 25 January 2007 (UTC)

[edit] Boudin noir vs. Boudin rouge

Boudin noir says it contains pig blood, and boudin rouge says it is similiar to the blanc version except that it has pork blood added. Pork blood IS pig blood!! So as it is currently written, boudin noir and rouge are the same except for origin (France/Louisiana). Something must be wrong here. —Preceding unsigned comment added by 71.85.146.14 (talk) 12:48, 31 August 2007 (UTC)

I am a local, and I have never heard of boudin rouge. I think somebody is trying to add something to the market that is not there. There is normal boudin, and boudin noir. the noir cannot be sold due to the blood. Illegal to sell blood products in the US. Msjayhawk (talk) 19:17, 3 May 2008 (UTC)