Hey everyone good morning hope you're having an amazing day. It's mark wiens, i'm in scott louisiana, which is just outside of lafayette, and this is the heart of cajun country. This is the capital of boudin. Now boudin is a cajun sausage.

It includes all parts of the pig mixed with rice, mixed with spices filled into a natural casing, that is the fastest unraveling intestines i've ever seen in my life around here. It's not just a sausage. It's a part of the culture, it's a way of life. So this morning we are at the best supermarket we're gon na learn about boudin we're gon na see how it's made we're gon na feast, and i can't wait to share this entire learn about this cajun way of life all right.

Let's, let's go so again! Welcome to scott louisiana and again this is the capital of boudin in louisiana in the world. I believe i was reading that they sell more boudin in scott louisiana than anywhere else on the planet. I had never heard of boudin until coming here, but it is without a doubt, one of the ultimate of all cajun foods that you can possibly have, and it's just loved by everyone in cajun country and cajun culture. Let's, let's go to the factory we met up with blade.

Yes, sir awesome to meet you we're about to head into the boudin factory. Do you say boudin boudin, almost the the n is not pronounced too strongly boudin boudin we're about to head into the boudin factory. So we got ta suit up. Oh yeah, all right! Oh okay! Okay, i shaved there, you go! So what brings you an adventure of uh? You know.

Y'All, have a food show yeah uh, just a youtube. Food show, oh really all about food. So we're awesome. We're traveling around uh, thailand, thailand, yeah.

Thank you, yup we're from thailand, but my my parents are in arizona, so so we're normally based in arizona if we're in the us, and so we were in new orleans and then we just decided to come on over here. For the amazing cajun food, nice boy, i came to a great location. That's for sure. Yes, we're suited and ready now we're entering the plant here we go.

I can immediately smell that smokiness so that just slices it so yeah. The liver is sliced. Whenever you eat boudin, i think liver is one of the main components right. You really taste that liver, that's correct, that's a good little flavor to it as well.

The richness yeah flavor. So this is just the liver, slicing room. This is like one of the main rooms all right, so where all the cooking goes down, everything is cooked. It's the right temperature, the rice ball rest.

Let's go walk with this cool. It smells incredible in here. You smell that seasoning that spice and the meatiness is just within the air. Oh, this is where i think all of the yeah.

This is where it happens. The boudin happens: a 900 pound rice cooker that rice is cooked and then in goes that's like a straight-up meat dispenser, which i think is a combination of the meats and the livers already cooked and then ground up on top of the rice awesome. So onions and bell peppers go into this massive cauldron over here and then it's all combined and then mixed together. This is some serious, state-of-the-art, boudin making machinery mixed together.

Okay, so this is the mixture ready to go. The final room here is once that boudin mixture is ready, then this is the stuffing room, and so it goes into that funnel and then it just comes out to shoot into the natural casing. The casing. The casing is: intestines, okay, all right uh, that is the fastest unraveling intestines i've ever seen in my life.

That is a beautiful thing. You could watch that all day, long pumps it out good morning, so they're gon na be making about six thousand pounds of food. A product a day, six thousand pounds today, wow wow. Yes, that is a volume amount.

That's why they're just pumping it out. That's the most boudin i've seen in one place ever so. That's the state of the art, pretty new facility, where they wholesale, where they make gigantic quantities of boudin and then over here is where they have the retail store, which is facing the road, which is where you can go to buy your boudin locally and eat it. And then also where they're doing some of the this is the old place where they used to make the boudin as well so walking into this door.

Here was actually where the buddha originally started in 1986.. Okay, so our crackling actually starts in this room right here to pre-cook pre-cooking. That goes in about a pot for about 15 minutes at about 350 degrees, and it comes down to a product right here is it's a pre-cooked crack the cracklin room? Oh, you smell that bubbling pork skin aroma and is it common to eat cracklin along with boudin, or do they often go together? Oh, yes, okay spice goes with that for sure. Okay, all right, oh man, there's three just gigantic bubbling bats of pork.

I love the way it bubbles up. That's just pure melted, big fat, okay, it will fly so and now. Finally, we're ending up in the this would be the grocery store right. The grocery store, which is kind of like the front of the place where, where you can get cooked foods cooked boudin, oh then also a full kind of mini market grocery store.

That's right! You get your groceries and meals all in the same place. Yeah that that is something great about louisiana is the little grocery family-run grocery shops. That's right that i love yeah. This is the boiled boudin all right and that's the smokey banana okay, oh man, and so we got one of the boiled boudin one of the smoke.

Oh wow, that texture, you can feel the the squeeziness of it, the softness of it. The skin is natural pig intestines, which you some people eat the skin. Some people don't, but i know i like the skin, oh wow, it's so tasty, oh the meatiness of it. You get that texture and richness from the liver.

The rice is just kind of gooey and completely almost melted into the meat mixture wow. That is extraordinary, flavor. Oh, it's so good again some people like to eat the skin. Some people, don't because it's quite it is a little bit chewy a little bit elasticy.

So other people just kind of squeeze it out like a toothpaste, is that correct, almost kind of like squeeze it out of the oh. We have some all that flavor the onions in there, the spices that mix of meat. I like how they're grind the grind of their meat is not too fine, so you still chew the texture of the meat. You feel the texture of the meat, which i think is incredible.

It's not too smooth, but it's not too coarse either. Let's try the smoked. Let's try that smoke, wow yeah an extra dimension of smokiness, the casing - has sort of broken down, so it's easier to chew. It's easier to break off it.

Snaps you've got all that amazing cajun, seasoning and flavor, plus the meat and rice, but then an extra dimension of smokiness. Oh man that is outrageously, addictive. Okay, and then we got some of the crackling. A lot of the fat has almost even rendered down um.

So you're left with that crispy ultra crispy skin and that meat, oh yeah, all that crunchiness of the skin, oh wow, that is porky, it's just a porky heaven and remarkably it's not oily. It doesn't feel too heavy. It's still good. I love that little cut off end of the link section wow.

I don't think i can choose a favorite between boiled or or smoked they're. Both they both have an attraction to them and with the rice, it makes it a complete meal in one casing. This is actually my grandfather's face. He said you can fool most people most of the time, but you can't fool their taste buds.

You can fool most people most of the time, but you can't pull their taste buds. Oh 1986, that's my year very cool and to see how yeah bringing boudin now to the world. That's correct! Yes, sir, very cool, very cool yeah, just amazing to see the production and to taste the boudin. So i had to order.

I saw on the menu the mr robert burger boudin and beef patty, so i'm going to have a burger and then i'm also going to get some more boudin and some other boudin balls and a selection of what they have in this hot cabinet. Just one of each yeah sure, okay, we're together thanks, you very much all right have a great day. Yes, we will thanks. Thank you very much.

Thank you have a great day. So really almost everybody that buys boudin they take it to go, probably eat it in their car on their way to the next place, because you don't want to go far with it. But they do have just a couple of really small picnic tables which are in the sun right now. So we'll just use these tables to to sit and eat, but yeah almost everybody takes it to go.

You don't want to go far with this boudin, though, especially when it's cooked. This is definitely the boudin. On top. Let's open this up.

Oh yes, there! It is! That's the boiled boudin! Oh wow, those are heavy. You can see how they're just bloated with juices and meat, okay and then this one must be the smoked. Oh yeah immediately. You can feel how much lighter the smoked ones are, because that moisture has been removed in the smoking process.

Probably they had the whole deep-fried cabinet and i kind of got one of everything yeah, the boudin balls, the i think, there's cheese in these balls and there's. These are egg rolls with boudin and a variety of things. So we got the fried foods and then, lastly, from the kitchen i had to order the the mr robert burger, which is mr robert, is the owner. This burger, i saw, has a burger, patty plus boudin on it, or maybe the burger patty is boudin.

Yes, oh man that is thick and even though i tasted the boudin already, i just have to pick up a whole boudin and take a bite. I love she didn't cut it this time. Yes, look at the size of that. I wish you could feel that texture.

It's so beautifully squishy and oh, it feels so soft, so meaty that casing, oh wow, i mean you can just tell why boudin is a way of life in cajun country, the flavor. Oh, it's just so good that squeeze move the softness of it. Okay, let's try! The burger the mr robert boudin burger that bun is really soft, the giant um boudin. I think that must be boudin.

That's uncased into a burger, there's pickles, there's onions, there's tomato in here and mustard and mayonnaise. Oh yeah, the flavor of that boudin. Just in patty formation, the pepper in there, the mustard in there. I love that contrast of the pickles.

Even the bread, is different. It's more like a steamed roll. It tastes like! Oh you know, the only difference is, i think, there's no rice in the patty. So i think it's more more of a meat mixture than uh without the rice, but that same seasoning that, great goodness of the boudin.

Oh, that is hearty that's tasty. I love that cajun seasoning, okay and then the variety of fried things will start with the big ball, which i believe this might be filled with cheese boudin. Let's just break it open. Oh no, this one is no cheese.

Oh yeah, like a deep, fried boudin ball. Really good too it's a little more bready, bready, feeling, um and fluffy. Guess we'll just try the next ball, not totally sure what the difference is in this one. I don't think there's cheese in it.

It does feel a little more creamy, though, has a little bit of a different taste, also really good, and then i'll just try all three of these egg rolls. Should i break it. Yeah see, what's inside of this one wow, it's a very thick casing. Oh looks like boudin on the center all things boudin in different formations.

Next, one. Let's tear this open, this one tastes a little bit milder. There might even be cheese. There might even be cheese mixed with in here, because it does now that i think about it.

You do taste like that kind of sticky, salty cheesiness of it as well. Okay and then final egg roll. What could be inside of this one? Oh this one looks totally different, i'm not even totally sure what that is almost has a potato starchiness to it. Oh, but that cajun seasoning comes in so nicely the pepper's in there i'm going back to the boudin smoked, yeah, okay, the deep, fried balls, the egg rolls they're good.

But for me i just like the pure boudin, that's the best. That's the highlight both smoked and boiled, both good equally attractive in their own way put the smoke on. I love that snap of the casing of the intestines yeah. Definitely the smoked one.

You can really eat the cajun, no problem, the boiled one it's. It is really quite chewy, so if you take a small bite, you can eat it all. Otherwise, you i think it is best to do the toothpaste squeeze method. All the green onions in there.

The softness of the boiled one squeezing boudin is a feeling that never gets old. I'm dripping it's a very warm day in scott louisiana and that's gon na wrap up this tour of boudin at the best stop supermarket everything together in a single case. It includes all your food groups, all in one casing, big. Thank you to blade for showing us around and definitely when you are in louisiana, when you're in and around the lafayette area, don't miss an opportunity to come to scott, the capital of boudin just to fully enjoy and embrace boudin, and so that's going to be it.

For this video, i want to say a huge thank you for watching. Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe and also click the little bell icon for lots, more food and travel videos thanks again for watching goodbye From scott louisiana and i'll see you on the next video.