(Mamou/Eunice, Louisiana)
It is a lonesome road to Saucier's . . . especially if you drive off the road and get stuck in a muddy ditch. Oooops.
 That is one messO'boudin!  A truly pastoral setting.  Honk for service.   This is the vessel that holds your boudin.  When you honk, the Saucier's will come out of their house to serve you in the sausage kitchen. |
Ambiance:
Saucier’s Sausage Kitchen is the definition of “Ambiance.” First the
location is marked by several weather-beaten hand painted signs: some
of which are virtually unreadable; second you have to take several
dirt roads to find it; third you have to honk your horn to let the
owners know that they have a customer (so they can come out of the
house); fourth there is nothing around but rice fields; fifth, they
keep their boudin in a little insulated cooler and only have a few
links on hand at any given time, sixth the owner will happily show
you his very old-school smoker room (the smoker is a metal cart, the
bottom of a 50 gallon steel drum, and piece of metal roofing). Location: 2064 Saucier Road off the Lanse Meg Road, in the country between Mamou and Eunice.
The Boudin
Price: $2.49 lb. (a
bargain in 2009)Presentation: A uniquely beautiful presentation. It is kept warm in a small insulated cooler on the counter. Mrs. Saucier will pull it from the cooler with a pair of long tongs. Casing: The link is cut into pieces (unless you direct otherwise), so the casing is compromised. However, it is pliable and conducive to the squeezing technique if that is what you so desire. Meat/Rice Ratio: More rice than meat. Texture: A loosely packed link with lots fluffy (if overcooked) and moist rice. Limited onion and other greens. Spice: Mild Overall Flavor: An "off" flavor is detectable amidst the peppery and fatty filling. Comments: This is a must stop for anyone looking for a little boudin adventure. Check them out. You'll be better for it.  This sign is affixed to pole and is about 20 feet off the ground.   In addition to the meats, the little store sells a limited selection of grocery items along with gallons of hog lard ("HL"). |
Don Saucier is very proud of his 40+ years of sausage making and he feels that he’s perfected the art of home smokehouse construction. Those are deer sausages he’s smoking.
Boudin, Cracklin, and Smoked Sausage.
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Overall Rating = B- Reviewed November 2009 |
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