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Started By
Message
How do you prepare your boudin
Posted on 1/11/21 at 10:16 pm
Posted on 1/11/21 at 10:16 pm
I see a lot like to grill them making the skin crispy. My preference and you really taste the sausage is to add a little water at the bottom of a pot and steam them for 5-10 min and done.
14
Posted on 1/11/21 at 10:34 pm to lsuson
I usually buy it hot, if I need to cook it then I steam it.
Posted on 1/11/21 at 10:48 pm to lsuson
I like it grilled but in the air fryer is pretty good too. I like the skin crispy
Posted on 1/11/21 at 11:17 pm to lsuson
On the grill
In the oven
In a pan
I like to crisp the casing up a bit before I eat it.
In the oven
In a pan
I like to crisp the casing up a bit before I eat it.
Posted on 1/12/21 at 12:14 am to lsuson
If I don’t eat it hot right after buying, I always grill it
Posted on 1/12/21 at 7:38 am to lsuson
Microwave works great. It even crisps the skin a little. I am generally anti microwave but reheating boudin and quickly melting butter are my primary uses for it.
Posted on 1/12/21 at 7:42 am to lsuson
I do the grill but without fail the skin always bust.
Posted on 1/12/21 at 8:32 am to lsuson
Rub the casing with oil then bake until right before it busts.
Posted on 1/12/21 at 3:04 pm to Sherman Klump
quote:
I do the grill but without fail the skin always bust.
Gotta put them on that top rack. The warming rack or whatever its called.
Posted on 1/12/21 at 3:34 pm to lsuson
Smoke it.
Posted on 1/12/21 at 4:10 pm to lsuson
I just nuke it for 30 seconds, wait about 10 seconds and nuke it again for 30 seconds. Comes out hot, no casing busted and I'll cut it up in chunks, top it with a bit of Creole mustard and eat it plain or sometimes with crackers.
Posted on 1/12/21 at 4:13 pm to CHEDBALLZ
quote:
like it grilled but in the air fryer is pretty good too. I like the skin crispy
I might try that next time I buy cold
Posted on 1/12/21 at 4:19 pm to lsuson
Grilled or baked til skin is crispy.
Posted on 1/13/21 at 8:28 am to lsuson
My smoker
Posted on 1/13/21 at 8:53 am to lsuson
I usually put in on the gas grill on a folded/doubled sheet of HD foil, sprayed with Pam, over a burner on low heat. Turn the burner on the other side to medium, so it is indirect heating the boudin and avoids sticking/busting. Flip with tongs every few minutes until hot/browned.
It was raining recently, so I put it in the oven per Best Stop instructions (they prefer steaming or boiling): "Set the heat on about 325 degrees, spread the boudin out on a shallow pan and cover it with baking foil. Leave your boudin in the oven for about 10-15 minutes, but keep a close eye on it!"
I think I did that then removed the foil cover and let it go a little longer. Turned out fine.
LINK
It was raining recently, so I put it in the oven per Best Stop instructions (they prefer steaming or boiling): "Set the heat on about 325 degrees, spread the boudin out on a shallow pan and cover it with baking foil. Leave your boudin in the oven for about 10-15 minutes, but keep a close eye on it!"
I think I did that then removed the foil cover and let it go a little longer. Turned out fine.
LINK
Posted on 1/13/21 at 9:00 am to lsuson
I’ll either buy it hot or grill it indirect and brush it with a mixture of baby Ray’s & Jack milla. 
Posted on 1/13/21 at 12:26 pm to Sherman Klump
quote:
I do the grill but without fail the skin always bust.
I always grill it till its first busts then pull it off. I get a sharp knife and a fork and eat it. I couldn't care less if it starts to fall apart bc I am eating everything... I just want hot boudin with the skin somewhat crispy.
Posted on 1/13/21 at 1:30 pm to Mouth
Mine comes frozen. Been trying to use the built in air fryer in my oven but usually wind up burning it.
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