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| Traditional Boudin links at Billeaud's Too |
"...By way of its prototype, sausage, boudin has an honorable history that reaches back to ancient times. Homer mentions goat sausage..." (Virginia Billeaud Anderson discusses Boudin dishes at Billeaud's Too in south Louisiana. She references Calvin Trillin's New Yorker article about boudin which mentions Billy Billeaud's boudin, the history of boudin, and boudin makers' innovations.)
