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Boudin tips for a first-timer
Posted on 1/5/22 at 4:52 am
Posted on 1/5/22 at 4:52 am
I recently received some boudin from a client, and have no idea how to prepare it. He mentioned uncasing it and using it as a dip with crackers? It's "LeBlanc's" brand if that matters, and it's frozen.
Grill, smoke, bake, boil, broil, sous vide, saute? Also, condiments?
It's precooked right? Just reheat and eat, or is there a trick to the casing/texture?
My mother is Austrian, so I've had many sausages over the years (no homo), but boudin is one of the few sausages I've never had the opportunity to try. TIA.
Grill, smoke, bake, boil, broil, sous vide, saute? Also, condiments?
It's precooked right? Just reheat and eat, or is there a trick to the casing/texture?
My mother is Austrian, so I've had many sausages over the years (no homo), but boudin is one of the few sausages I've never had the opportunity to try. TIA.
22
Posted on 1/5/22 at 5:44 am to pressurized
Its precooked so you just need to get it warm to eat. Consider it like rice dressing in a casing. Anyway to heat it will work. Just grill it like sausage, get a few griddle marks on there, take it off and just slice it up in chunks.
Posted on 1/5/22 at 6:11 am to pressurized
You can keep it in the casing and throw it on the grill or in the oven. Cook it until the casing begins to bust
If you would like to uncase it, I would still suggest heating it in the casing before 'squeezing it out'
Typically it's eaten as a finger food as it is. You can put some of the boudin stuffing in a biscuit, in an omelet, as a cake on side of eggs, stuff in chicken breasts or thighs, etc
If you would like to uncase it, I would still suggest heating it in the casing before 'squeezing it out'
Typically it's eaten as a finger food as it is. You can put some of the boudin stuffing in a biscuit, in an omelet, as a cake on side of eggs, stuff in chicken breasts or thighs, etc
Posted on 1/5/22 at 7:20 am to pressurized
can't go wrong with grilling. even the shittiest boudin tastes decent after grilling.
Posted on 1/5/22 at 7:35 am to pressurized
My go to for frozen is thaw out, throw it on the grill, grill until casing is starting to bust and casing is starting to blacken up and char. This makes it easy to cut in to sections more like a sausage rather than removing from the casing. If you boil or any other route that won't char the casing then it will be like trying to eat rice dressing out of a rubber tube.
Posted on 1/5/22 at 7:35 am to oldcharlie8
The best tip I can give you is to make sure it is thawed prior to heating.
1. Get your grill up to 400ish, maybe a little cooler would be fine. Put it on the grill until the internal temp is 140ish.
2. Air fryer at 400 until 140 internal.
3. Squeeze it out of the casing and form the contents into small patties. Fry it in a skillet until the edges are crisp.
4. Get a block of cream cheese, cook the boudin per your preferred method and put it on top as a layer. Drizzle pepper jelly over the top and you have a fine cracker dip.
5. Make stuffed bell peppers with the uncased boudin. Parboil the empty bell peppers, stuff the boudin in the bell, top with generous amounts of pepper Jack cheese, then bake.
ETA: saltine crackers are the perfect accompaniment for any of the above methods.
1. Get your grill up to 400ish, maybe a little cooler would be fine. Put it on the grill until the internal temp is 140ish.
2. Air fryer at 400 until 140 internal.
3. Squeeze it out of the casing and form the contents into small patties. Fry it in a skillet until the edges are crisp.
4. Get a block of cream cheese, cook the boudin per your preferred method and put it on top as a layer. Drizzle pepper jelly over the top and you have a fine cracker dip.
5. Make stuffed bell peppers with the uncased boudin. Parboil the empty bell peppers, stuff the boudin in the bell, top with generous amounts of pepper Jack cheese, then bake.
ETA: saltine crackers are the perfect accompaniment for any of the above methods.
This post was edited on 1/5/22 at 7:37 am
Posted on 1/5/22 at 7:40 am to pressurized
When I have leftover boudin I always take it out of the casing and put it in an omelette the next morning.
Posted on 1/5/22 at 8:15 am to pressurized
You can also make boudin balls.
Uncase the boudin and form it into balls the size of a golf ball and then set aside.
Crumble up some saltine crackers real good to make a coating for the boudin.
Beat an egg and dredge the boudin in the egg first just enough to wet the outside, then into the cracker mix.
Get oil in a pan deep enough to fry the boudin balls up to 350 degrees and cook them until they are golden brown. Remove and place on a paper towel or wire rack to drain off some of the oil.
Eat and enjoy.
Uncase the boudin and form it into balls the size of a golf ball and then set aside.
Crumble up some saltine crackers real good to make a coating for the boudin.
Beat an egg and dredge the boudin in the egg first just enough to wet the outside, then into the cracker mix.
Get oil in a pan deep enough to fry the boudin balls up to 350 degrees and cook them until they are golden brown. Remove and place on a paper towel or wire rack to drain off some of the oil.
Eat and enjoy.
Posted on 1/5/22 at 8:44 am to gumbo2176
Dude has zero experience with boudin and you’re telling him to make boudin balls? Sorry, but I don’t think that’s good advice. I’d poach it, squeeze it out and eat it. Next option would be to grill, but grilling boudin is not the easiest thing for someone new to it. They treat it like regular sausage and it busts all over the place.
Posted on 1/5/22 at 8:57 am to Jibbajabba
quote:Boudin was never intended to be cooked with a damn thermometer
1. Get your grill up to 400ish, maybe a little cooler would be fine. Put it on the grill until the internal temp is 140ish.
2. Air fryer at 400 until 140 internal.
Posted on 1/5/22 at 9:39 am to Jibbajabba
quote:
Make stuffed bell peppers with the uncased boudin
Will try
Posted on 1/5/22 at 9:40 am to pressurized
I put it in the oven to crisp up the casing.
Posted on 1/5/22 at 9:49 am to pressurized
I put mine on a baking sheet in a 400 degree oven turn it once the casing starts to crisp. I like eating mine with a little yellow mustard.
Posted on 1/5/22 at 9:49 am to pressurized
quote:
Boudin tips for a first-timer
don't eat it on your knees
Posted on 1/5/22 at 10:49 am to MobileJosh
quote:
Dude has zero experience with boudin and you’re telling him to make boudin balls?
Well, it's not rocket science and I laid it all out for him with the simple recipe.
Not my fault if you find even something that basic over your head, but not all people are a slow on the uptake as you are making out to be.
Posted on 1/5/22 at 10:50 am to mylsuhat
quote:
Boudin was never intended to be cooked with a damn thermometer
For someone who has never cooked it before, I figured this would be a helpful reference point. Please forgive me for trying to simplify this process for a newbie.
** insert eyeroll here**
Posted on 1/5/22 at 11:02 am to pressurized
airfryer - 8 minutes at 370
let cool and slice
let cool and slice
Posted on 1/5/22 at 11:03 am to pressurized
I read this as "bourbon" and was thinking just fricking drink it. 
Posted on 1/5/22 at 11:10 am to pressurized
Grill is my favorite. I'll go indirect heat until I get a nice color then finish over the coals for some char.
I recently tried the air fryer method as well and its a nice alternative to firing up the grill.
I recently tried the air fryer method as well and its a nice alternative to firing up the grill.
Posted on 1/5/22 at 12:31 pm to pressurized
im a simple man, ive always liked it steamed in the casing. then eat it out of the casing. i do not consume the casing with this method.
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