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Started By
Message
re: Stopped by Dons in Scott
Posted on 3/20/19 at 3:52 pm to skipreid
Posted on 3/20/19 at 3:52 pm to skipreid
quote:The sausage stuffing in your boudin is boiled already so its safe to eat just like it is
I am very interested in any help with the temp safety of the sausage stuffing
I know looks like raw sausage, but it isnt. Most people still heat it up for taste and texture, but some people eat it just as is
2
Posted on 3/20/19 at 3:53 pm to Gris Gris
Some young knowitall popped off to hungryone and then decided he didn’t quite knowitall, cause nobody on this planet knowsitall! And now I’m being weird to him, knowwhatimean? 
Posted on 3/20/19 at 3:54 pm to lsupride87
Sorry, let me clarify...the question of the sausage stuffing temp safety is in regards to the stuffed pork chops I bought there. The pork chops are stuffed with their raw ground sausage. I want to make sure the inside of the stuffed sausage is cooked to a safe temperature, but not over cooking the pork chop itself to a dry consistency. Sorry for the confusion.
Posted on 3/20/19 at 3:57 pm to skipreid
quote:Usually when you buy those stuffed items they will have pretty good instructions on how to cook. When you have a chance, take a look and see
Sorry, let me clarify...the question of the sausage stuffing temp safety is in regards to the stuffed pork chops I bought there. The pork chops are stuffed with their raw ground sausage. I want to make sure the inside of the stuffed sausage is cooked to a safe temperature, but not over cooking the pork chop itself to a dry consistency.
Posted on 3/20/19 at 3:57 pm to skipreid
skip, try this method. Wrap a couple of links in a wet paper towel, if not completely frozen, microwave for about 30-40 seconds and feel it. Quick, keeps it moist and won’t dirty your su vide thingy. 
Posted on 3/20/19 at 4:08 pm to lsupride87
quote:
The sausage stuffing in your boudin is boiled already so its safe to eat just like it is
I know looks like raw sausage, but it isnt. Most people still heat it up for taste and texture, but some people eat it just as is
Holy chit,,, can’t make up your mind?.?. Posted on 3/21/19 at 12:25 am to skipreid
quote:
Has anyone tried to sous vide boudin ? Seems like that would work, then put under the broiler for a few seconds to crisp the skin.
You're overthinking it brother. The 2 best ways to reheat boudin are steaming, or poaching the links in hot, 165-180 degree water (not boiling) for 5-8 minutes then serve. Pretty much every corner grocery store or meat market in Acadiana re-heats boudin this way.
The boudin links that you buy from stores and eat hot today, were prepared, cooked, and refrigerated 24 hours prior. When store bought boudin is running low, they get more from the fridge and heat it up by steaming or poaching.
Posted on 3/21/19 at 5:45 am to lsupride87
[Talking sausage-stuffed pork chop here. Not boudin.]
Not really. They tend to give cook times/temps to make it sound quick and easy, and in reality it will still be raw.
The people who write/make-up those cooking instructions at Don's, Bergeron's, etc. should be condemned to eat the items cooked only as they instructed. Most of them would be sick or dead within days.
I say give the stuffed pork chop a try in sous vide. USDA says 145 with a 3 minute rest makes it safe. With sous vide, you can get it safe even at a lower temp because of the extra time you hold it there.
Serious Eats says 140 for 1 to 4 hours for medium rare pork. Someone posted on here about a tenderloin they did at 143 for 2 hours that came out good.
I say try a (raw) sausage-stuffed pork chop sous vide at 140 for 2 hours, then grill it to brown the outside.
The sous vide may turn out to be a good technique. I've found that (when grilled only) the pork chop is overcooked by the time the interior sausage stuffing is cooked.
Report back.
quote:
Usually when you buy those stuffed items they will have pretty good instructions on how to cook.
Not really. They tend to give cook times/temps to make it sound quick and easy, and in reality it will still be raw.
The people who write/make-up those cooking instructions at Don's, Bergeron's, etc. should be condemned to eat the items cooked only as they instructed. Most of them would be sick or dead within days.
I say give the stuffed pork chop a try in sous vide. USDA says 145 with a 3 minute rest makes it safe. With sous vide, you can get it safe even at a lower temp because of the extra time you hold it there.
Serious Eats says 140 for 1 to 4 hours for medium rare pork. Someone posted on here about a tenderloin they did at 143 for 2 hours that came out good.
I say try a (raw) sausage-stuffed pork chop sous vide at 140 for 2 hours, then grill it to brown the outside.
The sous vide may turn out to be a good technique. I've found that (when grilled only) the pork chop is overcooked by the time the interior sausage stuffing is cooked.
Report back.
Posted on 3/21/19 at 7:33 am to skipreid
The last thing boudin is...is dry, rub the casing in an oil and bake the links until they almost bust. Let cool a bit then cut them up into bites. Or remove them from the casing and make patties. Pan fry the patties and eat them with eggs at breakfast.
Posted on 3/21/19 at 7:52 am to lsupride87
quote:
Non-smoked Boudin is not necessarily cooked.
This is 100% false
Posted on 3/21/19 at 8:00 am to CoachChappy
quote:Ok
This is 100% false
Posted on 3/21/19 at 8:12 am to Twenty 49
Thanks Twenty 49. There were no cooking suggestions on the label.
I would like to go 140 F on the pork chops as long as that is safe for the sausage stuffing as well. Safer may be going the 143 you spoke of, then searing for seconds in a smoking hot cast iron pan for browning.
I'm not as hung up on the boudin. I know of all the ways to steam and boil and bake. I just asked if anyone has done any in a sous vide. Thought it was worth a try to see if the texture was any different. I am surely more interested in the safety of the stuffed pork chop. Thanks for everyone's comments. I will report back with the pork chops once I cook them.
I would like to go 140 F on the pork chops as long as that is safe for the sausage stuffing as well. Safer may be going the 143 you spoke of, then searing for seconds in a smoking hot cast iron pan for browning.
I'm not as hung up on the boudin. I know of all the ways to steam and boil and bake. I just asked if anyone has done any in a sous vide. Thought it was worth a try to see if the texture was any different. I am surely more interested in the safety of the stuffed pork chop. Thanks for everyone's comments. I will report back with the pork chops once I cook them.
This post was edited on 3/21/19 at 9:44 am
Posted on 3/21/19 at 8:31 am to skipreid
Boudin is already in a casing. Why put the casing in a bag then heating makes no sense.
No way in hell I cook a stuffed pork chop in warm water
No way in hell I cook a stuffed pork chop in warm water
Posted on 3/21/19 at 8:59 am to skipreid
Crispy skin or bust. Put it on the grill.
Posted on 3/21/19 at 11:05 am to lsupride87
I've never NEVER bought or have seen uncooked boudin for sale. I'm from Lafayette and have been eating boudin for 40 years in a variety of south Louisiana parishes and establishments.
Posted on 3/21/19 at 11:09 am to El Magnifico
quote:
I've never NEVER bought or have seen uncooked boudin for sale.
huh?
Posted on 3/21/19 at 11:17 am to MorbidTheClown
quote:
huh?
Boudin might be sold cold, or frozen, but it's damn sure not raw. To make boudin, you cook pork meat, liver, seasonings together, and mix with cooked rice. Before the casing is stuffed, 100% of the contents are cooked & can be eaten.
After stuffing, it is steamed, boiled, or poached (as is the maker's preference). Sometimes it is smoked. This serves to cook the natural casing or soften a collagen casing.
After those steps, the boudin can be chilled or frozen.
But it is NOT raw, in any sense of the word. It needs reheating to a food safe temp.
I have never read about or encountered an uncooked mixture stuffed into a casing that is called boudin in south Louisiana. I'm not saying some oddball variant doesn't exist, I'm saying that the generally accepted definition of boudin in its south Louisiana homeland is as a cooked sausage.
Posted on 3/21/19 at 4:13 pm to skipreid
Boudin is best reheated gently, otherwise it will dry out. Sous-vide can accomplish that, although it seems unnecessarily complex.
Unless you just pop the links directly into the temperature-controlled water bath - that's simple as could be.
In which case, that might be the most straightforward, bulletproof, fail-safe way to bring boudin up to temp.
Posted on 3/21/19 at 4:18 pm to lsupride87
quote:
Uncooked boudin-meat itself was not even boiled or anything. Very rare and only seen a few times myself
Curious where you've seen this offered for sale.
I want to make sure never to go there.
Posted on 3/21/19 at 4:22 pm to hungryone
h1,,, there’s a lotta cray cray around here..
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