Boudain
I've heard of Boudain, but have never cooked it. When I saw it at the store for the first time the other day, I snatched some up despite not knowing what to cook it with or put it in.
Are there any fans of Boudain Cajun sausage out there? If so, what do I do with it?
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13 Comments:
Yep - eat it occasionally. Don't look at the ingredients, it'll turn you off. Best way to cook is either poached or grilled. Doesn't have same characteristics as real sausage. It is tasty though. We cook it as a standalone main dish. Couple of non starchy sides will round it off. Oh! and it goes down well with a few beers. Enjoy - it's actually a local Southeast Tex / Louisiana delicacy....that is if you consider roadkill stuffed inside of a casing with rice and spice. But it is good !
Ribster at 8:55PM on 09/30/08
I grew up with boudin. It isn't roadkill, BTW.
We serve it most often over grits, but also at parties on a charcuterie platter with some good Creole mustard. Another favorite way of mine to prepare boudin is to make boudin balls. Simply remove the meat from the casing and form into balls. Coat boudin balls with egg or egg and milk mixture, then coat in cracker crumbs and fry or bake.
When I was little, we had only pork boudin. Now, lots of the best boudin shops make boudin from other yummy meats and seafoods - alligator, crawfish, etc. They're all quite delicious and worth a try!
GumbeauxGal at 1:07AM on 10/01/08
Delicious boudin! It can be surprisingly difficult to find really stellar boudin. I grew up eating the version from Nick's Grocery in Port Arthur (409-985-2781, don't know if they received storm damage) and we would traditonally eat it warm, cut from the casing and spread on a saltine, then topped with a pickle slice and some drops of Tabasco.
Tellicherry at 6:34AM on 10/01/08
Last winter I got a meat grinder and made some boudin -- pork, rice, and seasonings. Poaching is an easy way to prepare it, and it is delicious! Enjoy; I bet you'll go back for more.
ride&cook at 7:49AM on 10/01/08
I get mine from Comeaux's in Lafayette, LA. It's wonderful.
1stmakearoux at 8:58AM on 10/01/08
Just this past weekend, I picked up some smoked boudin, made locally. Last night I made a little soup by sauteeing onions and garlic and then adding chicken broth, cubed potatoes and turnip greens that I had frozen earlier this year. When those were cooked, I topped it with slices of the smoked boudin. It was heavenly.
Library Lady at 9:01AM on 10/01/08
That soup sounds delicious, Library Lady!
I like Poche's, Comeaux's, and Rouses' brands.
I also recommend grilling your boudin. It's divine. And another favorite, but simple way I like to eat it is to remove it from its casing and put onto a po'boy bread with LOTS of Creole mustard and lots of pickles. Yum!
GumbeauxGal at 11:49AM on 10/01/08
Yum! to all the ways listed above! I love boudin balls!
It's also amazing stuffed into a chicken, then smoked or roasted.
Editmom at 12:04PM on 10/01/08
This is the first I ever heard of it. I thought you spelled Anthony's last name wrong. Is it available in the NE at all?
PerkyMac at 12:08PM on 10/01/08
@perkymac: i also thought this was about anthony-lol. cannibalism, anyone?
gastronomeg at 1:15PM on 10/01/08
@gastronomeg ~ I'll bet Sir Tony would have a taste! LOL
PerkyMac at 1:21PM on 10/01/08
@Perky! Hey girl. I seem to have lost your email. Hope you're feeling better and would love if you'd contact me whenever you get a chance.
lo dot co at cox dot com
BTW. @Pumpkin... I'm familiar with boudin, but have nothing to contribute to the topic. But I too thought your were talking about Anthony, which is what got me to click on the topic!
Anway. Sorry for the temporary thread hijack... please resume!
LoCo at 11:55PM on 10/01/08
We stuff jalapeno peppers with the boudain then wrap them with bacon and cook them on the grill....it's excellent.
Boudain is good stuffed in any kind of pepper I think (take it out of the casing of course).
dirtdiva2008 at 5:18PM on 10/13/08