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Boudin cooking questions
Posted on 10/1/14 at 3:29 pm
Posted on 10/1/14 at 3:29 pm
I was in La. for the Ms. State game and was given a pack of 8 links of frozen un-cooked Boudin. I have eaten it many, many times but have never cooked it. We are gathering for the Auburn game Sat. and thought it would be a welcomed addition to our buffet line. Any suggestions, boiled, grilled maybe smoked. Response welcomed, looking forward to being back in BR for the Ole Miss game! 
Thanks!
Thanks!
4
Posted on 10/1/14 at 3:35 pm to TN River Tiger
Most boudin is already "cooked" (but someone will jump in and point out an exception) in that all the particulate is cooked then ground and stuffed.
Assuming it is fresh boudin (and not smoked boudin) that has been frozen, just defrost it and then simmer it in water until warmed through - which is usually about twenty minutes. That to me is the best way the only close second being to take it out and form it into patties and pan fry.
Assuming it is fresh boudin (and not smoked boudin) that has been frozen, just defrost it and then simmer it in water until warmed through - which is usually about twenty minutes. That to me is the best way the only close second being to take it out and form it into patties and pan fry.
Posted on 10/1/14 at 3:38 pm to TN River Tiger
Sous vide is the only answer.
Posted on 10/1/14 at 3:43 pm to TN River Tiger
I like putting it in a frying pan with a little water. I will put as many links as I can without stacking it. I then add a little water and start cooking it on the stove top. As it cooks, I will bust the casing to get everything out. I usually do this after about 10 minutes or so. I will cook it another 5 minutes or so to get most of the liquid out. Once most of the liquid is out, put it in a big enough bowl and put it with some crackers. I had someone compliment me on my dip, lol. When I told them what it was, they said that was the first time they liked boudin. You can also just boil it like BO posted and then cut it and get everything out.
Posted on 10/1/14 at 3:45 pm to TN River Tiger
It's already cooked. You can either steam it until it's hot throughout or you can grill it, but grill it on low temperature because the casings will rupture at high heat and cause a mess. Grilling will give the casing a good snap if they are natural.
ETA Don't listen to Artie
ETA Don't listen to Artie
This post was edited on 10/1/14 at 3:46 pm
Posted on 10/1/14 at 4:07 pm to Trout Bandit
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.
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.
Posted on 10/1/14 at 4:26 pm to SportsGuyNOLA
Thanks, great suggestions! 
Posted on 10/1/14 at 4:26 pm to SportsGuyNOLA
quote:
On the grill. Self-explanatory. It always tastes the best off the grill, or smoked, IMHO.
Posted on 10/1/14 at 4:41 pm to Janky
GRILL!
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