Has nothing to do with your question, but my favorite breakfast is boudin and eggs. I cut cold boudin in 4 inch sections, split it lengthwise and remove the casing. Then I fry the boudin in a cast iron skillet without any oil until it is brown and crispy. Top that with a couple of eggs fried over easy and I'm in heaven.

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Posted by Martini

Near Athens

Member since Mar 2005

49660 posts

Posted on 10/31/18 at 11:38 am to Tigerhead

Try just wrecking the eggs in the boudin while it’s crisping.

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Posted by Tiger inTampa

Tampa, FL

Member since Sep 2009

2171 posts

Posted on 10/31/18 at 11:41 am to celltech1981

quote:
Stay in ya lane florida baw

Born and raised in Louisiana. Live and work in Florida.

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Posted by celltech1981

Member since Jul 2014

8139 posts

Posted on 10/31/18 at 11:44 am to Tiger inTampa

I was dead wrong, I didnt know any places made true raw boudin. Im gonna have to stop in Mamou and try some.

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Posted by Bunsbert Montcroff

Boise ID

Member since Jan 2008

5766 posts

Posted on 10/31/18 at 12:56 pm to doliss

i grill over low heat, tends to keep the casing from splitting open.

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Posted by Gaston

Dirty Coast

Member since Aug 2008

41694 posts

Posted on 10/31/18 at 2:41 pm to Tigerhead

I make paddies out of a 1/2 link, like you, and fry them in a little pat of butter. Top with a couple of over easy eggs and serve with a piece of toast. My dad always brings boudin when he visits...just so I cook breakfast.

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Posted by LSUCouyon

ONTHELAKEATDELHI, La.

Member since Oct 2006

11338 posts

Posted on 11/1/18 at 7:22 am to Chuker

You eating da wrong kind!!

Somewhat off subject but how many of y’all have eaten REAL blood boudin?
We used to make it at boucheries.
(Sp?) that and da white boudin.

White Boudin on a cat head biscuit with cane syrup hard to beat for breakfast.
Look for the low cholesterol boudin, tho. LOL

This post was edited on 11/1/18 at 7:40 am

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