re: Boudin casings: why?

Posted by Loubacca

sittin on the dock of the bay

Member since Feb 2005

4146 posts

Posted on 7/9/12 at 11:15 am to colorchangintiger

smoked or grilled = yes
steamed = no

I don't really see how you could eat the casing if it's steamed. I prefer it smoked or grilled, so I almost always eat the casing.

3 ...

Posted by colorchangintiger

Dan Carlin

Member since Nov 2005

30979 posts

Posted on 7/9/12 at 11:30 am to Loubacca

i can't stand it grilled, way too dry IMO. But to each his own. I personally love it smoked then kept hot in a steamer.

Posted by CITWTT

baton rouge

Member since Sep 2005

31765 posts

Posted on 7/9/12 at 11:52 am to Jim Rockford

I have heard of and used a technique that is used around Broussard and surrounding areas that boudin casing is not supposed to be consumed. The inner part of the boudin is sucked out of the casing which has been poached in a pot of water for a few minutes.

Posted by saderade

America's City

Member since Jul 2005

26384 posts

Posted on 7/9/12 at 12:06 pm to Loubacca

quote:
smoked or grilled = yes
steamed = no

This is the answer I would go with.

This post was edited on 7/9/12 at 12:25 pm

Posted by tigerfoot

Alexandria

Member since Sep 2006

61407 posts

Posted on 7/9/12 at 12:43 pm to saderade

I bite it, if it breaks....I eat it

If it doesn't, I squeeze.

But I am from Monroe originally.

Posted by tetu

Ascension Parish

Member since Jan 2011

12269 posts

Posted on 7/9/12 at 12:46 pm to RaginCajunz

quote:
It wasn't until I moved to Baton Rouge did I ever hear of anyone eating the casing

same here.

Posted by tetu

Ascension Parish

Member since Jan 2011

12269 posts

Posted on 7/9/12 at 12:53 pm to ssgtiger

quote:
Man that blows my mind. I honestly did not know that so many people form the acadiana area did not eat the casing. I have always and most people I know have. Usually the people that I saw not eat it were new to the boudin experience. My question is then why put it in a casing at all?

To eat on the go.

Im a big fan of the link size at johnsons boucaniere. They're shorter than most places which lets me to squeeze out the goodness withought too much nasty intestines hanging down.

Posted by LSUAfro

Baton Rouge

Member since Aug 2005

12775 posts

Posted on 7/9/12 at 12:55 pm to Loubacca

quote:
smoked or grilled = yes
steamed = no

Ditto

Posted by ssgtiger

Central

Member since Jan 2011

3283 posts

Posted on 7/9/12 at 1:13 pm to Catman88

Fair enough. But I can guarantee that when boudin was created it was intended for the casing to be consumed. Most people in Avoyelles and St Landry area that I know eat it all. It seems, that like everything else in our crazy cajun heritage, it differs depending on where you are from.

Posted by Kajungee

South ,Section 6 Row N

Member since Mar 2004

17033 posts

Posted on 7/9/12 at 1:29 pm to ssgtiger

Last year at the Boudin cookoff they had a poll on this.

Ifr my memory is correct not eatting the casing won by a slight margin.

I eat if it breaks
Always eat it when smoked.

Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 7/9/12 at 1:30 pm to ssgtiger

quote:
it was intended for the casing to be consumed.

Everything that I read states that its TRADITION to not eat the casing.

If that is true then its opposite of your guarantee.

I know not eating it was the way my grandfather taught me to eat it. Besides, unless it breaks up easily is just really nasty to eat when its been steamed.

Besides what people learned to do why would anyone LIKE to eat the casing when its been steamed? On a strictly good food standpoint. The casing of boudin that doesnt break easily that has been steamed is hard to eat and has zero flavor..

This post was edited on 7/9/12 at 1:35 pm

Posted by mouton

Savannah,Ga

Member since Aug 2006

28276 posts

Posted on 7/9/12 at 1:57 pm to Catman88

Pretty much all boudin is steamed to keep it warm. Plenty of steamed boudin has a crisp casing. Many people consider s crisp casing that snaps as a sign of good boudin.

Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 7/9/12 at 2:00 pm to mouton

I have never seen smoked boudin steamed.

quote:

Many people consider s crisp casing that snaps as a sign of good boudin.

That would apply only to the people that eat the casing because otherwise it tastes like shite of course.

Posted by mouton

Savannah,Ga

Member since Aug 2006

28276 posts

Posted on 7/9/12 at 2:23 pm to Catman88

Most smoked boudin I have had was served out of a rice cooker, crock pot etc... I'm from Lake Charles and lafayette and most people I know eat the casing.... Then again most people on this site think you have to cook boudin...

Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 7/9/12 at 2:35 pm to mouton

How many places smoke boudin now?

I only know of 2. Ronnies and Best Stop. Both store the smoked boudin in their meat case. Steam should be the last thing you want introduced to any smoked meat.

Posted by colorchangintiger

Dan Carlin

Member since Nov 2005

30979 posts

Posted on 7/9/12 at 2:39 pm to Catman88

quote:
How many places smoke boudin now?

The best boudin in the state; Market Basket in LC on Nelson Rd.

quote:
Steam should be the last thing you want introduced to any smoked meat.

Well, it's mainly rice in a cellulose casing. Not like it's a brisket or rack of ribs.

Posted by diat150

Louisiana

Member since Jun 2005

47730 posts

Posted on 7/9/12 at 3:03 pm to colorchangintiger

some places are different, but the place where I get my boudin from has a rubbery casing. some places have a thin casing that breaks easily so its a mess if you dont eat eat it. Ive noticed that the places with a very thin casing usually has a very greasy boudin, maybe it is related somehow.

Is the casing still pig intestine? I thought they started using something artificial now.

This post was edited on 7/9/12 at 3:04 pm

Posted by ssgtiger

Central

Member since Jan 2011

3283 posts

Posted on 7/9/12 at 3:26 pm to Catman88

quote:
I only know of 2. Ronnies and Best Stop. Both store the smoked boudin in their meat case. Steam should be the last thing you want introduced to any smoked meat.

It is being offered all over now. And they do keep it warm in a rice cooker or large warmer.

BTW the reason for my guarantee is that I would find it very strange for the coonasses back in the day to waste anything. Thats why I said it was made to be consumed.