Some people eat donuts for breakfast, but in South Louisiana, boudin is breakfast. Although you may have never heard of the sausage, boudin (pronounced “boo-dan”) is its own food group in Louisiana—along with cracklins and boiled crawfish. VICE Munchies went to the Bayou and produced a short film documenting both the making of boudin and its cult-like following.

Boudin varies by maker, but the common equation is: pork, liver, rice, onion, and Cajun seasoning stuffed into a natural casing. The sausage has humble origins: Before refrigeration, farmers made boudin to use up the parts of the pig leftover after butchering. In 1948, small specialty stores began making and selling boudin for commercial sale. Now, because of the popularity of nose-to-tail cooking and the public’s embrace of offal, Boudin is cool.

Boudin at Cochon Butcher in New Orleans. (Photo: Erin Mosbaugh)

Boudin at Cochon Butcher in New Orleans. (Photo: Erin Mosbaugh)

One boudin-maker describes the process of making the sausage as risotto-like: “You have to stir it to make it creamy,” breaking “the starch out of the rice to give it that certain texture.” There’s even an official boudin capital of the world, Scott, Louisiana, where you’ll find boudin pie, boudin balls stuffed with pepper jack cheese, and waffle sandwiches filled with boudin and drizzled with maple syrup. Watch the video, then plan a trip to Cajun country.

Here’s some more stuff we loved from today:

A look at the crowded online reservations landscape [Eater]

Why there’s a black market for ramps in Quebec [Modern Farmer]

Restaurants now google customers for all kinds of nefarious purposes [Grub Street]

The best way to soften butter, fast [Food 52]

The humble knish: chock-full of carbs and history [NPR]