Stuffing Boudin Question

Bring the boudin to room temp. then add liquid, just enough to make to make it pliable. I did two batches of sausage this way yesterday. Do NOT over stuff the casings. Good luck, let us know how it turns out.

Heat it up in a pot then stuff it. If you’re worried about bacteria, put the links in ziplocks then into an ice bath

But theoretically you should not have this stuff sitting out long enough to do any harm. Heat, stuff, fridge.

quote:

---

I would never recommend heating in a pot unless you’re going to heat to a lethality temperature (160-170)

---

The whole point of reheating it is to take it past the danger zone. Plus the gelatin returns to liquid. And you get better links when you stuff boudin hot. About the only sausage that you want to do hot

quote:

---

Even if you ice water bath it after, you could be getting the boudin to an optimal bacterial growth temperature (80-130) which doesn’t require much time to grow the bacteria.

---

What?

Stuffing boudin hot & fresh off the cook, vacuum sealing, and ice bathing is standard protocol. Try it and stick your little thermometer in there every 15 minutes and chart how fast it drops below 40*

quote:

---

Room temp and adding liquid is the correct answer.

---

Good way for a mushy mess. Don’t do it OP

quote:

---

The whole point of reheating it is to take it past the danger zone.

---

You failed to mention this in your post and this is critical.

quote:

---

What?

---

If you have the temp at an optimal growth level, enough bacteria can grow. An ice bath would stop the growth, but the damage could already be done. Of course, if you took the temp to lethality, this isn’t a problem.

Yes, that will work fine. But you’ll be heating it up to a high temp which may affect quality. By the time you cook it to eat it, that will be the third time it is cooked. This is why the room temperature idea was suggested. But I see no problem in this, just letting you know the facts.

If I were in your shoes, I'd take the 15 lbs of already made boudin and do 5 lbs. boudin balls, 5 lbs. of egg rolls, and the remaining 5 lbs. vacuum sealed in individual size portions. Stuff the balls with pepper jack cheese, egg wash, and batter. Then vacuum seal and freeze. Since the boudin is already refrigerator temperature, it will be easier to work with. Another option, stuff boudin in chicken breasts or pork chops for future meals. With the vacuum sealed boudin, re-heat in hot water and eat.
google images below - you get the idea

quote:

---

I have to say though when I run my boudin balls through the egg wash and batter they don't come out looking as good as the ones in your pic. Any tips/tricks?

---

from my experience, room temp boudin does not mold well and tends to fall apart with excessive handling. Get the boudin as cold as possible without freezing. From the large container of boudin, place several handfuls of boudin in a bowl. Leave the large container in the refrigerator. Make the boudin balls first to desired size. Then using a large fork, carefully place a single ball in the egg wash, coating all sides. Then remove with fork and place in flour or desired batter, generously coating boudin ball. Some people do a double coating of egg wash and flour. Place the battered boudin ball on a 13x9 baking tray. When all boudin balls are done, place the tray back in fridge to keep cold. Get another few handfuls of boudin and repeat. If doing a large batch, I freeze the coated balls first before vacuum sealing so the pressure doesn't ruin them. Let the balls thaw first before frying them. This works best for me as there are other options and methods.