re: Reheating Boudin for Group

I leave the casing on, but I've never had anyone have a problem with hit. If you take the casing off, it falls apart. With it on, they can use a toothpick to pick up if you're serving it that way.

I've warmed it on the oven before also, if you want the casing to be a bit crisp. I sit it on non stick foil and cover while it warms. Open it up for a few minutes before serving. That works fine, also.

I'm assuming grilling it isn't an option.

Didn't someone on here make a boudin dip of some sort? I'll search to see what I can find.