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To: Ilaine who wrote (14410)	2/4/2002 1:47:33 PM
From: Raymond Duray	Read Replies (1) \| Respond to of 74559

Re: Boudin Rouge - In the Polish community in Chicago, you can find Kishka, which is a sausage of pork, duck, duck's blood and rice. Perhaps one of the two or three best sausages I've ever tasted. Out in the haute markets in Oregon, we have a boudin blanc. A chicken sausage, delicately spiced. Another stunner. Dang, I'm getting hungry......

To: Ilaine who wrote (14410)	2/4/2002 9:58:21 PM
From: Cogito Ergo Sum	Respond to of 74559

Hi CB, I see the thread is pretty lively again. For those who don't know, boudin rouge is blood sausage As a kid each Christmas back home we had to suffer through the Boudin to get to the Tourtiére and other goodies. Seasonally it's still a pretty big seller to complete the traditional feast. A much more palatable offering is the Cretons, a spread made from pork and spices (well everyone has their own secret recipe). Another manifestation of the that Acadian link ? regards Kastel a cute and cuddly Canadian