re: Boudin cooking questions

Boudin is already cooked.

Defrost it, if frozen.

Then there are 4 ways I cook it:

1) Super-duper lazy impatient way- in the microwave, in a pie plate with a little bit of water. Casing is chewy, sometimes small sections of the boudin inside are a bit chewy too- not recommended unless you are impatient, or if it is poor quality cheap stuff like Manda.

2) In a deep pan with enough water to cover the bottom half of the boudin. Simmer on a medium to low heat. Keep an eye on it, because that good stuff will start coming out of the casing. Casing tends to be a bit chewy this way, but the boudin inside as always moist. I like doing this for boudin with a heavy liver content.

3) In the oven. Preheat oven to 300. Put tin foil on a baking sheet. Spray with Pam. Do about 20 minutes total a side, rotating twice. Casing comes out crispy, and inside boudin is usually cooked perfectly.

4) On the grill. Self-explanatory. It always tastes the best off the grill, or smoked, IMHO.

I am a boudin addict, and will be one 'til I die.