I recently received a box of boudin from a friend. When received, it was already frozen.

I want to cook some of it this weekend, however all of the boudin is frozen together (was not individually wrapped).

What is the best method in order to separate 2-3 links and still maintain the quality of the rest of the boudin and keep it frozen for future use? I do not have a need to cook the entire box of boudin at once.

I suspect that anything I do will lose some of the quality, however, what is the best of the worst solutions? TIA.

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Posted by tigerdup07

Member since Dec 2007

21966 posts

Posted on 3/25/16 at 9:00 am to Jonas

I suppose that you can leave it on the counter until it defrosted just enough to separate. make sure that the other links have enough "frost" on them before you put back in the freezer.

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Posted by RetiredTiger

Lafayette,LA

Member since Mar 2014

731 posts

Posted on 3/25/16 at 12:56 pm to tigerdup07

run a wide blade knife or a metal spatula under hot running water and use as a wedge to melt the ice between two links. Have to keep it hot but this has worked for me with andouille

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Posted by Jonas

Northshore

Member since Nov 2010

594 posts

Posted on 3/26/16 at 7:04 am to RetiredTiger

Hot knife worked perfectly. Thanks for the recommendation.

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Posted by Twenty 49

Shreveport

Member since Jun 2014

18768 posts

Posted on 3/26/16 at 9:16 am to Jonas

I buy 5 lb boxes of frozen boudin when on the road. I let it thaw in the fridge at home until I can separate the links. I then put 2 links per zip-lock and refreeze. It does not hurt the quality. Done it many times.

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Posted by fightin tigers

Downtown Prairieville

Member since Mar 2008

73681 posts

Posted on 3/26/16 at 9:28 am to Jonas

Slam the block right on the edge of the counter.

Takes some trial and error, but it works.