The Sausage Link

Let’s get to the boudin. So, can you tell me about how you developed, without letting out any secrets, but just how you came to a recipe for this shop?

Well we kicked it around a little bit and tried to decide what all would go in the boudin, and I will tell you that we decided that we would not put liver in the boudin. People who like boudin with liver will still eat the one without the liver, and then the people who don’t like liver will—they’re, they definitely concentrate on coming here. We actually, the day before we opened—we opened on September 10th and on September 9th we created the recipe for the boudin here at The Sausage Link.