Boudin Board

Want to bring a dish that’s a guaranteed winner to your next gathering? This Boudin Board, a Cajun version of a sausage board, is what you need to put together! All you need are a handful of ingredients and some boudin to make this board. 

A boudin board with crackers, cheese, pickled ingredients and dipping sauces on a wooden cutting board

Real talk: everyone in our household is obsessed with boudin, and we’re on a mission to introduce as many people as we can to it.

Also, I’m on a mission to serve it in as many forms as possible. 

I don’t know if I would call this a recipe, but whatever it is… it’s my new obsession. And my friend, you are in for a treat.

What is boudin?

The boudin we’re talking about here is a South Louisiana classic, not traditional French boudin, like boudin blanc, boudin noir or boudin rouge.

Louisiana boudin is a mixture of rice, ground meat (typically beef and pork), onion and seasonings. It’s basically a classic rice dressing or a dirty rice stuffed into a sausage casing, though I would be hard-pressed to call it a type of sausage.

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    This rice-based dish combines vegetables (traditionally onions, green bell peppers, celery and sometimes green onions), ground meat (traditionally ground pork), spices (specifically, Cajun seasoning or Creole seasoning) and cooked white rice.

    The vegetables and meat cook down together before they’re tossed with the rice and stuffed into a sausage casing. 

    To me, the best way to enjoy boudin is straight off the grill, but you can fry it in a pan (whole, like a sausage), bake it or steam it. 

    Fresh boudin and smoked boudin are both available for purchase in Cajun country at grocery stores and even a gas station or ten. Our family prefers the fresh kind, but smoked is also fabulous.

    We always keep a stash of boudin in our freezer because it’s a delicious addition to any meal and very quick to defrost.

    Many people will cut it up and deep fry it into balls, called Boudin Balls. We love it on Boudin Biscuit Breakfast Sandwiches, as well as roasted in the oven as a side dish or even the main course at a barbecue. Boudin is the most versatile dish, and there are so many uses for it.

    Want to learn more about boudin? I’ve written Boudin 101 for you!

    DID YOU KNOW?

    Boudin is NOT the same thing as Andouille sausage, which is a popular spicy Louisiana pork sausage.

    Why we love this recipe:

    Snacky appetizers are simply the best, and adding boudin to a charcuterie board, of sorts, is a delightful way to bring a classic Cajun dish to the table for any occasion.

    The first time we made one of these, my sister-in-law was with us, and between our little family and her, we devoured the entire thing. The savory flavor boudin brings to this board is similar to what sausage brings to a Memphis-style sausage and cheese plate.

    The meaty boudin pairs nicely with pickled veggies, like red onions, jalapenos and cornichons. When dipped into a sweet-tangy-spicy sauce (like my Cajun Dipping Sauce) and placed on a crunchy cracker of your choosing, it’s out-of-this-world. 

    This Louisiana twist on that barbecue classic has won over my heart in recent months because this is a great way to share perfectly cooked boudin with other finger foods.

    Other boudin recipes to try: Hot Boudin Dip | Baked Boudin Balls | Boudin Biscuit Breakfast Sandwich

    Ingredients to make a boudin board on a orange tiled surface

    What you’ll need to make this recipe:

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    • Grill, skillet or sheet pan
    • Tongs
    • Instant-read thermometer
    • Wooden serving board
    • Various small containers for the ingredients
    • Toothpicks

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need to grab at the grocery:

    • Boudin — we used about 2 lbs. of boudin links, three links a piece of pork boudin and chicken boudin. Use what you can get your hands on! 
    • Cheeses — pick and choose your favorites! I purchased a mixture of cubed cheeses at the grocery store. Cheddar and pepper jack pair wonderfully with boudin.
    • Crackers — our board used a mixture of gluten free whole grain crackers and saltines. If you’ve got a favorite cracker, there’s a spot for it on this board.
    • Pickled ingredients — I pickled some red onions, and my sister-in-law brought cornichons. We found some pickled jalapenos in the fridge which added a spicy kick. Regular pickle rounds would be excellent.
    • Sauces — Dijon mustard and Cajun dipping sauce are a must! You could add a little Creole mustard sauce or BBQ sauce, if you like something that’s sweet and smoky. Add a container of hot sauce if your people like it hot or a tiny bowl of Cajun spices for an extra kick.
    Two links of Cajun boudin cook on a grill

    How to make a Boudin Board

    Cook the raw boudin. There are different ways to cook boudin. The most common way is to throw it on the grill and grill until golden brown and delicious. You can also roast them in the oven or fry in a pan. I do not recommend that you boil boudin for this application. 

    Please note that the cooking time is dependent on the heat of your grill and varies. The internal temperature needs to reach 165F. Use a meat thermometer to confirm.

    Slices of boudin on a wooden cutting board

    Arrange the board. 

    This is how we did ours:

    1. Slice the cooked boudin.
    2. Place the sliced boudin in the middle of the board.
    3. Arranged the crackers.
    4. Added the cheeses.
    5. Filled in the gaps with the pickled ingredients (in bowls).
    6. Finished the board with the dipping sauces.

    Serve and enjoy!

    Slices of boudin on a wooden cutting board with cubed cheese and crackers

    Erin’s Easy Entertaining Tips 

    Real talk: This Boudin Board is the snacking board of my dreams. I am going to be making it for most every kind of gathering this summer because it offers a delicious combination of flavors, as well as brings a fun ingredient to the table that many people have not tried.

    Here are a few tips and tricks to make this as easy as possible:

    • Don’t cook the boudin until it’s go time. You want this to be warm! You can also wrap it in aluminum foil after cooking to keep it warm.
    • You can arrange the board early with the crackers, cheeses, pickled ingredients and sauces. Simply put these in their spots on the board and let ‘em chill in the fridge. Slice the boudin once cooked and fill in the holes with it.
    • Double the recipe for a large group. 
    A hand holds a slice of boudin on a cracker with pickled onion and jalapeño above a board

    Frequently Asked Questions

    Where can I purchase boudin?

    If you live in South Louisiana, you can find it in the grocery store. Some gas stations also sell it. If you live outside of Louisiana, your best bet is to have it shipped to you.

    A hand dips a slice of boudin sausage into a dipping sauce on a cutting board

    Quick tips and tricks for making the best boudin board

    • Use the real stuff! Real deal Cajun boudin sausage is a must for this recipe. Using another sausage will turn this board into a sausage board, which will be delicious, but not quite the same.
    • Have fun with the other ingredients. Feel free to use your creativity to fill in this board. We focused on the boudin and pickled ingredients and sauces, but you could add other grilled meats, if desired, or even a variety of cheeses, fruits and veggies.

    Here’s how you can make it…

    A boudin board with crackers, cheese, pickled ingredients and dipping sauces on a wooden cutting board

    Boudin Board

    Want to bring a dish that’s a guaranteed winner to your next gathering? This Boudin Board, a Cajun version of a sausage board, is what you need to put together! All you need are a handful of ingredients and some boudin to make this board.
    No ratings yet
    Servings 8 servings
    Calories 479 kcal
    Prep Time 15 minutes
    Cook Time 8 minutes

    Ingredients
      

    • 1 lb. mild pork boudin
    • 1 lb. chicken boudin
    • cup cornichons / little gherkins
    • cup pickled red onions
    • ¼ cup pickled jalapenos
    • 1 sleeve saltine crackers
    • 5.5 oz. crackers
    • 1 ½ cups cubed cheese white cheddar, Swiss, muenster, Colby jack
    • ¼ cup Cajun dipping sauce
    • 2 tablespoons Dijon mustard
    • 2 tablespoons spicy brown mustard
    • 1 teaspoon Creole seasoning
    • 1 tablespoon pickled jalapenos

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Grill or cook the boudin until golden brown and crispy on the outside. The internal temperature should reach 165°F.
    • Slice the cooked boudin.
    • Place the sliced boudin in the middle of the board or platter you’re using.
    • Arranged the crackers around the boudin.
    • Add the cubed cheese, filling in some holes in the board or platter.
    • Place the pickled ingredients into bowls, and use those to fill in extra gaps in the board.
    • Finish the board with dipping sauces in small bowls.
    • Serve and enjoy.

    Video

    Notes

    We used Mary’s Super Seed Gone Crackers for the crackers, but you can use whatever crackers you prefer!

    Nutrition

    Serving: 1 servingCalories: 479kcalCarbohydrates: 17gProtein: 24gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 102mgSodium: 1484mgPotassium: 216mgFiber: 1gSugar: 3gVitamin A: 649IUVitamin C: 2mgCalcium: 193mgIron: 2mg
    Keyword app recipe, appetizer, appetizer recipe, appetizers, best appetizer, boudin, boudin recipe ideas, cajun, cajun appetizer, easy appetizer, easy appetizer recipe, easy appetizers, recipe with boudin
    Course Appetizers & Starters
    Cuisine Cajun, Cajun American
    Tried this recipe?Let us know how it was!
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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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