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Anyone ever come across uncooked boudin for sale??
Posted on 5/15/12 at 5:40 pm
Posted on 5/15/12 at 5:40 pm
If so how does it taste compared to normal boudin? I was told that a meat market in Hawkinsville ,Ga not far from where I live carried boudin. When I saw it I asked them if it was raw and they told me they cook the rice and onions etc but the meat was uncooked. I remember someone saying they new of a place in La that sold an uncooked product. I'm curious as to the difference in flavor. I grilled a couple links of this and it tasted like a fresh pork sausage with a bit of rice mixed in.
5
Posted on 5/15/12 at 6:00 pm to mouton
I have never seen it where the rice wasnt cooked before being stuffed in. Honestly i dont think it is possible to do it any other way... Think about the texture of uncooked rice being stuffed in the skin... It would probably bust right out, if not then it would for sure after expanding when being cooked
Posted on 5/15/12 at 6:08 pm to WILDTURKEYisgood
No I'm referring to a boudin where the rice is cooked and the meat isn't .
Posted on 5/15/12 at 6:21 pm to mouton
There are some places down here that dont precook the meat. I have had both raw and cooked meat in mine. You get a lot more variety in Louisiana. Pork, Crawfish, chicken, and alligator are the main ones I find. Freshness is the main taste factor when it comes down to differences in uncooked meat.
This thread may be helpful in helping u locate some raw or at least some decent boudin. LINK
I know some places ship. Last time i went to Bourque's in port barre, they told me they ship and gave me a card. Their jalepeno alligator sausage is awesome!
This thread may be helpful in helping u locate some raw or at least some decent boudin. LINK
I know some places ship. Last time i went to Bourque's in port barre, they told me they ship and gave me a card. Their jalepeno alligator sausage is awesome!
This post was edited on 5/15/12 at 6:26 pm
Posted on 5/15/12 at 6:35 pm to WILDTURKEYisgood
I grew up in South La and never had come across or heard of an uncooked boudin.
Posted on 5/15/12 at 6:39 pm to mouton
Its a lot harder to find. I only know of 2 places. Its really not different enough to go out of your way to buy it. I would say its worth trying though.
This post was edited on 5/15/12 at 6:41 pm
Posted on 5/15/12 at 7:10 pm to WILDTURKEYisgood
I would like to. I just think a lot of the flavor would be lost. A big part of the flavor to me comes from the broth from the cooked pork that is added back to the mixture to get the consistency right before casing.. Nice talking to you brother. Where are you from and what are some of your favorite places for boudin ?
Posted on 5/15/12 at 7:18 pm to mouton
quote:
I grew up in South La and never had come across or heard of an uncooked boudin.
this
Posted on 5/15/12 at 7:34 pm to mouton
I've eaten a lot of boudin from a lot of places and have never come across "uncooked" boudin.
Posted on 5/15/12 at 7:34 pm to mouton
quote:
I would like to. I just think a lot of the flavor would be lost. A big part of the flavor to me comes from the broth from the cooked pork that is added back to the mixture to get the consistency right before casing.. Nice talking to you brother. Where are you from and what are some of your favorite places for boudin ?
I currently live in Metairie, but I have lived all over Louisiana (originally from the mecca). The two places that i frequent are Bourque's in Port Barre and that place at the foot of bridge in Krotz Springs (the name escapes me). They both cook their boudin.
Posted on 5/15/12 at 7:41 pm to mouton
Yes. T Boys in Mamou sells it uncooked and vac packed. You can microwave it or boil it. I've been told it's very good cooked in a microwave.
Posted on 5/15/12 at 7:45 pm to TorNation
quote:Cause 99% of the people who buy it do so to eat THEN. Ask any place that sells it and they'll let you buy some uncooked, I'd bet. It's in my hurricane preparedness package. I keep a couple of bags vac packed. I have gas so we can have a good easy meal in hard times with only water needed.
I've eaten a lot of boudin from a lot of places and have never come across "uncooked" boudin.
Posted on 5/15/12 at 10:49 pm to Geauxtiga
I would think not. That is not how boudin is made. A boudin that is not cooked might be available but it's an anomaly .
Posted on 5/15/12 at 10:51 pm to mouton
Traditional boudin is not cooked in the casing. The meat is cooked before it is put in the casing. Amazing that so many people don't understand this.
Posted on 5/16/12 at 8:02 am to mouton
quote:
Traditional boudin is not cooked in the casing. The meat is cooked before it is put in the casing. Amazing that so many people don't understand this.
I'm not a native, so forgive my ignorance. So the boudin I buy at Rouses in the shrink wrapped packaging is fully cooked? Or at least the meat portion?
Posted on 5/16/12 at 8:07 am to BottomlandBrew
quote:
So the boudin I buy at Rouses in the shrink wrapped packaging is fully cooked?
yes, fully cooked- rice, meat, everything
Posted on 5/16/12 at 8:24 am to mouton
The rice has to be cooked before as the "cooking" process of boudin would not cook the rice in the casing. The meat does not need to be pre-cooked s it will cook in the casing. Best way to do it is poach it on very low water temp @30 minutes then toss onto the grill til markage os noticeable.
Posted on 5/16/12 at 9:05 am to CITWTT
I wonder if anyone else knows of places that sell an uncooked product. I've only heard of the one place . It really doesn't make much sense to produce an uncooked product unless it has a drastically different product.
Posted on 5/16/12 at 9:29 am to mouton
quote:I disagree. It's "made" and just needs to be boiled for 30 minutes or less on a very slow roll.
That is not how boudin is made. A boudin that is not cooked might be available but it's an anomaly .
Tell you what, wherever you buy boudin, ask if you could buy some raw for relatives out of town and report back.
This post was edited on 5/16/12 at 9:33 am
Posted on 5/16/12 at 9:53 am to Geauxtiga
Why would someone buy a raw boudin for relatives out of town when a cooked product would keep better. Traditionally boudin is not cased with raw meat and then boiled to cook the meat. The pork shoulder is normally boiled first before being cased. It is boiled or steamed so all the flavors meld and to further process the casing.
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