Chaudin - Stuffed Pig's stomach

So, the first time I've ever tried to cook a chaudin. Most recipes I've seen say to put it in a Dutch oven or a crock pot and cook it like a roast. I'm in Texas, so if it looks like it can go on a grill, I'm going for it.


While everything else was cooking over the charcoal, I put the chaudin on the side - so it could cook slow, with the lid down. After about an hour and a half, I put it over the coals - let the skin (pork stomach, actually) get crispy.


It was actually pretty good - like a spicy pork meatloaf on the inside, crispy chewy pork stomach on the outside. I think most people don't eat the casing (sorta like haggis), but it was actually okay.


From Poche's in Breaux Bridge, Louisiana

T K and Deidra Thomas faved this
  • Boots in the Oven 7y

    Thanks for the review! I've always been curious about the chaudin at Poche's... perhaps we'll have to pick one up tomorrow running through Breaux Bridge!
  • glennaa 7y

    If you do stop, go to Babineaux's slaughterhouse just up the street - as far as I know, they are the only place that still sells red boudin - I wanted to buy some on this trip to Houston, but they were all out - and the next batch wasn't gonna be ready till later that afternoon.

    As for the chaudin - though it's not something I would get all the time, I was happy with it - I'll probably pick up another one and try to cook it more traditionally.
  • papierdreams 7y

    Very adventurous cooking!
  • glennaa 7y

    I'll try almost anything once!
  • Deidra Thomas 5y

    I am from Eunice, is this the same thing as a pounce' ?? Check out the one on my page that I cooked, we get them from Lejeune"s Sausage in Eunice...its some good meat, we eat it a lot here.
  • jl gill 9mo

    hey bellamia_911, i am from eunice and do not get back as often as i want, so i learned to smoke my own ponce and sausage....just like back
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Taken on November 21, 2008
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