Boudin Noir, Boudin Blanc

It’s not enough
to just say sausage
in a world with
boudin, andouille,

sujuk, saveloy,
bratwurst, kielbasa, 
chorizo, linguica, 
mortadella, and more;

or to speak of booze
in the presence of

arak, poitin, tiswin,
pulque, Calvados,

lager, pilsner,
Henny, MD-2020, aquavit,
absinthe, corn liquor,
and whiskies galore;

this world is built
on specifics, motes 
of savor and flavor
and all manner of tastes

pulled from local waters
and land and legend.
To condense them
only leaves you wanting;

to turn away from soft words 
toward ones with gristle
is to humble yourself
until you can sit

at rough tables
with tough people,
listen to them
speak of joy and pain,

sucking the burn
of andouille, or
debate, laughing, between
boudin noir or boudin blanc;

wash a thick meal down
with strong bock followed
by shots of schnapps or korn;
perhaps hear someone tell

of how they came from some place
where the old folks made one thing
that put all else to shame, and
hear in that a cry for a lost home;

a home where the right words
open the right doors
into where and how the world 
is made right.

About Tony Brown

A poet with a history in slam, lots of publications; my personal poetry and a little bit of daily life and opinions. Read the page called "About..." for the details. View all posts by Tony Brown

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