How many pigs are in here probably fine how many livers do they have maybe 60 pounds of liver chase today we're in Louisiana going even deeper into Cajun country to capture this slowly fading Southern tradition here hundreds of pounds of pig parts bound for a rare Cajun dish whose days may be numbered in the early 70s when they passed a Meat Inspection Act there were eight or nine meat markets just in Thibodaux and of course now we're the only one left this is Bo he runs things around here now but the story of bushwa meat market began in 1891 when his great-great grandfather sold beef and pork from a wagon I hate slaughter a whole cow or a pig break it down and there the different cuts wrap it up and take a door-to-door couldn't go home til it was sold because even anyway forgave now more than a hundred years later bo is still churning out a long list of timeless family recipes the last thing that we invented would be the boudin burrito it sells like crazy
today I'm on a mission to discover the magic of budva meat market and bloody boudin sausage still to this day when people hear that we have red boudin they think that it's how long along the way we'll try some Cajun must eat that I did not expect to find in the US of A there are night time around one two o'clock in the morning we would go around in a mud boat and when you see them red lights flash that's it you gotta jump on them so put on your aprons cuz this one's gonna get messy today we're taking on meat life in Louisiana let's see what most American women prefer waking up at 4:00 iam and driving an hour and a half from New Orleans could bring you here bourgeois meat market this meat market gets crackin well before the Sun even comes up bo and his team are putting freshly made sausage into the smokehouse today it's all about the food end and it's pronounced boudin right because it looks like Putin good day do I sound like I'm not from around here you repress oh really a word from an old French dialect that means sausage in Cajun cuisine traditional boudin is made with pork pork liver and rice stuffed in pork casings but boudin can be made from just about anything crawfish alligator even with pig's blood and today I want to see how we go from this all the way to this the boudin process starts early in the morning with poor parts boiling away since 1:30 a.m. the meat must be fall off the bone level of softness before we move on to the next stage from what I can see here there's liver there's skin there's different parts of meat what's that part that's the Boston but it's the shoulder of the big way Boston but is a shoulder mm-hmm
I thought it was the blood that would make sense right yeah the Bostonian butts is located here so far bo has only headed pig parts and water in this place smells fantastic it smells remarkably good for just being that the piece doing all the work for you no offense but I mean he's good right yeah it does boom alright so you look good in that apron is you lookin for a job yeah is this once a week you're doing this yeah at least two or three times a week though before grinding up this meat we're removing all the bones bones go to what the dogs the garbage oh my god how could you guys do people know that this is what's in your sausage so when we have a lecture that doesn't show it makes its way in the Buddha is it possible that there's little bits of the original batch of still in this sausage of course not yeah no be disgusting your father how many kids did he have my dad had four kids and how many kids are working here just me the other three were girls okay and so men he's lucky that you weren't like I don't like sausage
I want to be a painter something I could have happened again it wasn't up to me so they couldn't have happened he's just like son guess what you're going into the sausage business right I'm really proud to be carried a song it's an honor if you will feel like I'm looking after it for a little while so my son's old enough you know I have two little boys so you plan on passing it down to one of your sons that's the idea now what if they both want to be painters then it'll be somebody else fair enough it'll stay in a family one way or another sure sure the debone meat starts hitting the meat grinder becoming a much more suitable sausage stuffing texture have you guys innovated or put anything new on the menu that wasn't there ten years ago the biggest thing that I would consider new is the beef jerky and been a dad in the early 80s that's fairly new yeah and that really took off the last thing that we invented would be the boudin burrito my dad came up with it sells like crazy literally just a piece of boudin sausage in the tortilla it's brewed in without the casing and yeah that's simple this has just been chilling inside here nice and toasty on top it's like my forearm right here you can never get the bottom of your forearm ten what's that about guys do you ever wonder about that oh look at this stretchy tortilla it's a bit oily I'm gonna try it out there we go my god that is delicious
I mean it's very evident immediately that is pork there's such a blend of fat and protein you can feel the rice in there and that tortilla on the outside so chewy I love this this is amazing he said these are a great seller right now I can see why you've grabbed about four or five eleven of these take him in the car open them while you drive and then um heart disease back to the sausage it is like a sauna in here now so we've ground up most of the pork it's going back into this container this giant vessel here now the seasoning shallots green onion and some top secret stuff I can't talk about without seeing the business end of Bo's pitchfork this is my favorite part they haven't been or you guys have some of the most advanced futuristic cooking equipment I've ever seen how did you come up with this I was hunting ducks one day trying to paddle through the mud and mud don't give kind of like like water does uh-huh so I thought man I bet this much kind of like the consistency of boudin so I bet I could stir it is this your real story no no can I give it a little stir that's all right this one's a little prettier if you want try it we got multiple this reminds me of my college days ya know what I mean I don't all right so we're gonna take this big wood or and then you just kind of mix it up
we've got about a bajillion gallons in here of delicious bone broth see you like that guy bread right there he snaps out of like nuts this is solid steel and he bent it at a good 45 degree angle can you see the bend oh the nice guy but wouldn't paddles and stuff he's not allowed to use anymore sky oh my god that smells fantastic the aroma here is insane you can't call it boudin if it doesn't have rice once the rice is mixed in the sausage gets stuffed for this original smoked boudin they use natural hog intestines Cajun culture is known for not wasting anything plus it makes the sausage taste that much better it really it takes a village to make all this so Brett down here he puts a tie around the end and then you're gonna just kind of bundle it he's been here so long he can just feel this sausage in his hands throbbing I mean hold on that's a different kind of video with so that is your classic boudin but I came here for a sausage you're not gonna find in your average Whole Foods meat aisle boudin sausage made with pig's blood the blood has a pretty interesting history here in south Louisiana what's that because of the method of catching the blood was considered unsanitary over they do it they'd hang the cow upside down slit the throat and throw a bucket under there it was nasty anyway my grandpa worked with a health inspector to find an approved method of catching the book two years after we found an approved method to catch the blood and we started making red food angle really
I was making it ever since still to this day when people hear that we have red food and they think that it's outlawed the blood sausage is finished by boiling in the same giant vessel with sausage oriented work complete they slide it into the cooler everything has built up to this moment right here we have a large swath of what is available here that is made here not the Ritz cracker zone that was from a tomorrow I'm walking down the street on our ultimate booze wall snack tray is complete with cracklins made of fried pork skin turkey head cheese and hogshead cheese it is neither cheese nor from a head what it is from a hog is correct but he used to be from the head I did we stopped making it that way a long time ago it's made out of better bits now you slice it and eat it on a cracker like cheese which is where the tea sparked culture really I can't just call something cheese cuz you eat it like cheese you've got almond milk and soy milk that's a great point that's one of the best points ever I think I just got yours did alright that graphics sucked hogshead cheese is made in a similar process to the boudin but no rice instead the head cheese is layered into trays and pumped in the fridge until it cools down and becomes solid has just been chilled and it's kind of become a nice loaf some of the payoff right here
let's go for it that's really incredible it's perfectly salted not over salted like pates would be that's real nice good for Super Bowls yeah it's a really big hit at parties and I go appetizer our main course and what I'm dying to try the classic pork boudin blood boudin and crawfish boudin I told you it could be made from anything I think I just want to try these straight up it has the rice inside and feels a little crispy like it's got some nice texture to it that's what you want you want to share some with me yes all right let's do it one two three it's so well seasoned there's not too much a lot of sausages they overdo it you know that's right it's just a nice kind of mushy texture and your mouth with a little bit like a little sticky little rice dress and almost mm-hmm is this the same recipe that was used 100 years ago yes it's something that's never going to change why do people want the blood in there how is it changing the flavor what's it doing originally it was put in there just because it was a byproduct that it paid that you didn't want to waste our protein a little extra nutrition
yeah you'll find it would be a little bit richer flavor I don't really want to use the word livery but you tell me okay I'll tell you it's really hard to explain the difference it's not a huge difference a little bit of iron enos a little bit of livery flavor in there too and it changes the texture just a tad right yeah well cool we're target all I don't want this is my last day in Cajun country and I want to experience all that I can so right now we're headed to Cajun Fresh Market right now I'm with trade an yyl is all right yes sir sir welcome like booze wah meat market this roadside food stand had humble beginnings starting as a strawberry truck and now selling basically everything you could call Cajun if I was trying to find an alligator in the wild how far would I have to walk from here how long would it take actually I could probably walk four or five feet back here and no probably an alligator in my way like how many kids get eaten the air by alligators it's really not as often as you would think we grew up around that so we're not gonna go around messing with something grew up with that we know as aggressive sure
yeah I don't care I love playing with alligators I've been doing it since I was young my mom used to scream and holler at me we used to live in a trailer park when it flood and it rained heavy that baby alligator that come swimming into little ditch we had I catch them put in shoeboxes put them in the sink and have a freak out alligator meat is used to cook delicious Cajun delicacies like I said around here nothing goes to waste look it's alligator sausage right here look how plump this sausages unreal unlike the boudin sausage here we can just throw this in a bun I want to try to get this in here I'm not even sure if I could pick it up I'm gonna do my best have you guys seen that picture of the mountain from Game of Thrones and his girlfriend together so over here they have condiments this is called dad ketchup look at that that was kind of an amateur move I'm gonna get it under there a little bit there
we go mmm it's smoking is juicy I love that got a sausage casing where you bite on it and then just kind of pops and the juices explode in your mouth the way this is seasoned you would have no idea that there's alligator meat in here which I don't know does that delete some of the fun a little bit so I wanted it to somehow taste like alligator very strong Cajun taste little spice to it little cake not super spicy but you can't even tell that's an alligator mmm today no yes sir here's the thing I have been all over the world eating different various foods that to America - it seemed weird unusual sometimes bizarre but it turns out here in the good old US of A people also eat some very unique food food that's not so ordinary or common like right here these frog legs these are actually hand caught in the back canal that actually runs behind this building really do you know the guy that caught these you're looking at so you will fillet them and everything it's the same process how you would scan a catfish thank God you said fish after that true Daniel prepares the frog legs by flavoring the meat with a mixture of cornmeal flour onion and garlic powder and Cajun seasonings these plump quads are fried until they cook all the way through I'm gonna grab this one here off it in half is that the right way yeah
I'm gonna just kind of lay that there because I don't actually have a bowl let's go for it mmm that's real good no Cayenne little salt but the meat itself is so juicy and it has a very unique texture how would you describe that taste throwing up around here everybody said it'd always say it's like ticking but it's not true but it's not true to me it's just between chicken and fish it's somewhere in between cuz these aren't on the menu this is more of like a family things you would do at your own house oh yes but this is a common thing yeah oh you're catching and eating frog legs if you are somebody who's not an adventurous eater this is a good gateway food cuz it's not crazy but it isn't chicken you know it's something beyond chicken nuggets anyways and then here crackling you got all cracklins pork belly meat skin fat all of it deep fried until the meat cooks through and the fatty skin bubbles up like these crunchy beauties here here you can still see those wonderful striations skin fat protein more fat more protein the skin is bubbling on the outside edges I've good it's kind of like a fat sponge each about you take there's a release of pork juice coming out it's super salty super heavy
I love it but to wash it down so strawberry lemonade right here this lemonade is made fresh here every morning it is made with real strawberry juice with real lemons in cane sugar from the local area damn that's like the best lemonade synopsis I've ever heard like a blurb ooh and there's a frog on top these frogs are better than the ones that you will get in the store there's like I said everything that he put in is real real juice flavors are everything all right what are the plastic of this Cup crawfishing sausage making and eating just about whatever you can pull out of a swamp Cajun country to me means making a lot out of a little stubbornly holding on to tradition and proudly sharing it too from researching and shooting to editing and mastering our 10-person best ever food review show team works hard to roll out the highest-quality travel food entertainment twice a week.
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