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Started By
Message
Anyone cook boudin in an oven?
Posted on 10/30/18 at 7:06 pm
Posted on 10/30/18 at 7:06 pm
Normally I prefer it on a grill, i like to crisp up the casing. Just curious if anyone has cooked it in an oven before. Pan doesn't come out as well as i'd like. I'll hang up and listen 
13
Posted on 10/30/18 at 7:09 pm to doliss
Do it in the oven more times than not. I think it’s the best way to cook it. The casing gets just as crisp but doesn’t tear from the grill. Just gotta be careful to spray the pan, and don’t cook too long because it will explode on you
Posted on 10/30/18 at 7:10 pm to brightside878
thinking 350 for 20-25 mins?
Posted on 10/30/18 at 7:15 pm to doliss
I do it in the oven in a cast iron pan flipping every 10-15 minutes until I get the crisp on the casing. Between 350-400
Posted on 10/30/18 at 7:18 pm to doliss
I prefer the grill, but that's simply because I would rather cook outside.
Posted on 10/30/18 at 7:20 pm to doliss
I microwave it then hit it with the broiler
Posted on 10/30/18 at 7:21 pm to doliss
Does a bear shite in the woods?
Posted on 10/30/18 at 7:22 pm to doliss
It is already cooked, you just need to heat it up
Posted on 10/31/18 at 5:38 am to doliss
I like to cut each link into 3 pieces or so. The heat it that way. It sort of crisps the edges of the rice.
I prefer the grill though.
I prefer the grill though.
Posted on 10/31/18 at 6:24 am to doliss
Cook it in the skillet, then add some beer and simmer a little bit. This is great for any sausage and hot dogs. Stoudt beer works best.
I guess you could also use the beer in the oven, but I haven't tried that yet.
Downvoters don't like beer?
I guess you could also use the beer in the oven, but I haven't tried that yet.
Downvoters don't like beer?
This post was edited on 10/31/18 at 6:40 am
Posted on 10/31/18 at 6:30 am to doliss
I cook mine in the toaster oven. Heat it about 300 for 15 minutes and turn it every few minutes. I spray it with a little olive oil cooking spray to get it to crisp faster.
Posted on 10/31/18 at 6:57 am to doliss
I use these on top of a cookie sheet for sausage, boudin and bacon. Keeps the bacon from shrinking and allows all the fat to drop underneath and the air to circulate so no need to flip. About $5 at Wal-Mart. Plus you get a good clean bacon fat to save.
Posted on 10/31/18 at 8:19 am to Martini
grill.
Posted on 10/31/18 at 8:32 am to auggie
quote:
Downvoters don't like beer?
We prefer drinking it
Posted on 10/31/18 at 8:42 am to doliss
quote:
boudin
Nothing but a tube of fat with a little meat mixed in.
Posted on 10/31/18 at 8:46 am to PillageUrVillage
quote:
We prefer drinking it
Dang, I aint tellin ya to put it all in the skillet, just a little bit.
Try it first with some good hot dogs. You gonna like it.
Posted on 10/31/18 at 8:53 am to Chuker
quote:
Nothing but a tube of fat with a little meat mixed in.
I think by fat you really mean rice.
Posted on 10/31/18 at 9:11 am to doliss
Try the George Foreman grill....
Would never have done it, but only quick option during a out of town trip. Skin crisped up great, warmed through out and did not burst.
Would never have done it, but only quick option during a out of town trip. Skin crisped up great, warmed through out and did not burst.
Posted on 10/31/18 at 10:22 am to wickowick
quote:
It is already cooked,
Not necessarily. When I head back to Louisiana I buy mine "green" and freeze in 1 lb packs to take back to Florida. Thaw, wire rack in a 373 degree oven for 40 minutes. T-Boys in Mamou. I do stop in Krotz Springs for some Kartchner's smoked though. That I just heat up because its fully cooked.
Posted on 10/31/18 at 10:33 am to Tiger inTampa
quote:
Not necessarily
Stay in ya lane florida baw. Boudin is cooked before it was stuffed. Even "green" boudin. The rice may not be cooked thoroughly but the meat is.
Edit: if there is raw meat in it then it is just wrong. I just looked it up and there are one or two places that case it raw but that isnt how boudin is traditionally made
This post was edited on 10/31/18 at 10:41 am
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