Rabbit and Boudin Sausage with a Touch of Tradition at New Orlean's Cochon - The Meat Show 

daadol if you watched him a few months/years ago, he was pretty damn bad. he's been getting better ever since

daadol he is a dork. People hats

I haven't watched too much of this series, but what I have noticed in many videos, including this one, is that Nick has too much opinions that he HAS to say midway. As a presenter, let the chef/owner/spokesperson finish what they are saying before you start speaking but Nick often interrupts them midsentence, which kind of doesn't suit a presenter imo.

Well, sometimes, tweens crowd up on YT, lack of experience of perspective and henceforth

def was a wild quote !

Hugh-John Fleming You're right, my land is full of them and yet everyday I buy meat.

Easy to raise, fat and delicious.

realthundercat17 I don't care. Flock 'em.

rabbit is delicious but people are scare of eating them because they are cute animals

Hugh-John Fleming if h had to compare it to a meat what do you think it's like?

MrBrooxss My favorite is boudin from Kartchners in Krotz Springs

Same. I’m in Lake Charles, and I don’t think I’ve ever actually seen it at a restaurant. More like something you pick up at a store or eat on the go.

@@user-uv9fz5rw4z Exactly. For me, we either get it from a meat market, grocery store or gas station. It’s not something I’d go looking for in a restaurant. I actually make it at home sometimes.

face punch they're like biscuits or plain scones

I was saying that 🤷‍♂️🤷‍♂️🤷‍♂️

Well, we don't really pronounce the N so much, just like paran, it kind of just trails off. Though the host was the greater offender with speech, the chef steaming boudin is who I wanted to shoot.

Jason Bean tru, most rice I've ever tasted are bland but when I ate a bowl of rice at my friends house I never knew rice could taste that good.

It really depends on what kind of rice it is. Rices like Basmati and jasmine have a lot of flavour but rices like short grain white rice really are bland

Jason Bean I believe he was mentioning contrast.

Yoros009 Boudin blanc (white) is more common than boudin rouge (red) in Louisiana.

Um seriously? Lol I'm from New Orleans and grew up with boudin and I've never seen anyone that eats the casings.

@@sparkfx5874 For real? I live in Lafayette and everyone eats boudain with the casing on

@@alexalexalex1823 Idk man to each their own. I mean you SERVE it in the casing, take a bite, and squeeze everything out through the opening as you drag your teeth back. But idk my gf and all her family live in Laffy and they all eat it the same way I grew up eating it. Which is just doing that and serving it in the casing but just kinda "push popping" it into yo mouf lol

Lulu Li the tradition is that the casing isn't eaten.

Ahh I see. Interesting!

Lulu Li don't listen to that statement. Nick is an idiot. You eat the casing. We all eat it down here in Louisiana and Mississippi.

Not all of you do, no.

Lulu Li not all eat the casing. I've grown up eating the stuff. I know plenty of people who don't eat the casing and I'm from the heart of where this stuff is made.

Balochistani Tech Support You realize that they are cooking with pork?? 🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖

New York rate,not Michelin

#NustyIV I totally agree with you. My volume is at max & I still have to put my ear next to speaker.

NOLA is the nickname for our home based on an acronym : N ew O rleans, L A (Louisiana state abbreviation) = NOLA.

@@sparkfx5874 Awesome:). Thanks dude.

Emile Lord Ayotte Because boudin in Louisiana is different from boudin in France. Boudin in France is an all meat sausage, similar to the white pudding and black pudding in Britain. The English word pudding derives from the French word boudin. In the US, pudding is usually used for a sweet dessert, not sausages. But boudin in the state of Louisiana in the US is more similar to a savory rice pudding with meat in it stuffed into natural sausage casings rather than the all meat French boudin or the meat filled white pudding or black pudding in Britain.

Exactly I've always eaten the casing

48162342 Because the guys that pronounced cochon are not actual Cajuns. One of the owners is cajun though.

Michael Its not. its a spicy cajun style sausage and has a variety of fillings and spice levels depending on who makes it.

Boudin means sausage. Boudin noir means blood sausage.

original cajun boudin did have blood in iit but that's hard to find now a days

There are two kinds of boudin in Louisiana, boudin blanc (white boudin) and boudin rouge (red blood boudin). Mostly you’ll find boudin blanc in most places in Louisiana, but boudin rouge can be found usually at slaughterhouses where fresh pigs blood can be found. It’s harder to find boudin rouge than it is boudin blanc.

Olivia Birmingham There is a blood sausage version, it’s called boudin rouge and it’s less common and usually only found at slaughterhouses.

ARI MICHAELS You can. I'm not sure why he didn't.

You can, but in instances where boudin is steamed or boiled as it was here, the casing is very tough and chewy making it difficult to get down. If you were to sear it in a pan or on a grill or something that would make the casing more easily edible.

ARI MICHAELS It is indigestible and contributes no source of nutrition to your body. 😂😆😄😃😅

Than you Chef!

Michael some people don't like the casing other people eat it it doesn't really matter

That's so weird because I think the casing is an essential part of a sausage. I like the "snap"! Do New Orleans people who extrude their boudin also avoid the casings of say, polish sausages, brats and Italian sausages?

casings better crispy but yes we eat it

No we eat the entire boudin for what it is; casing and all. If you don't eat the casing, it's pretty much dirty rice or Cajun rice; Depending on what type of boudin. Some people in the comments have claimed they're from New Orleans and do not eat the casing, but honestly I have NEVER in my life seen a person eat a boudin like a push-up popsicle.

I've never seen someone squeeze it out like that. Everyone I know eats the casing

New York Times stars, dude

M Skallywagg Not hipster food...just fancy food. It’s an upscale rebranding of down home country cajun food. One of the owners is cajun, but turned yuppie.