What can I do with Boudin besides steaming or grilling it?

OMG

Smear cream cheese all over it, coat it in honey, and bake for like, an hour….

ITS!

Boudin Blanc ( White Sausage with Apples )

This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don't have Calvados, substitute apple juice or apple cider with a splash of cooking sherry.

Serves about 4

1/3 cup unsalted butter
4 Macintosh apples, cored and quartered
8 boudin blanc or other mild, white sausages, pricked
salt and pepper to taste
1/2 cup Calvados

Preheat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and coook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through.

Note: Adapted from a recipe in Victoria Magazine, October 1996.

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Boudoin (Boudin) Balls

Prep Time: 15 minutes
Cook Time: 10 minutes
Ready In: 25 minutes

We take a basic classic and make it better! Although not on the heart healthy side, I would take a free coupon on this any day.

Boudoin
crushed crackers whatever kind you like
2 egg s (optional)
1/4 to 1/2 cup milk (optional)
salt, cayenne, black pepper, to taste
Oil for frying

There are two ways to make these and two ways to cook them…….

Make your boudoin. If using the store purchased variety, remove the meat mixture from the casing. (Some cooks have been known to cut the boudoin and leave the casing on). Roll the mixture into balls a little smaller than an egg; actually any size….small, medium or large.

Method 1. Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours.

Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve preferably warm but the taste is great either hot or cold.

OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown turning halfway thru the cooking process.

Method 2. Combine the milk and egg in a glass bowl. Set aside.

Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Season lightly or to your taste.

Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours.

Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm preferably but the taste is great either hot or cold.

Store bought seasoned pork rinds compliments this dish very well.
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Navy Beans with Boudin

1/4 cup olive oil
1/4 cup minced garlic
1-lbs dried navy beans.
2-lbs Satan's Breath® Boudin Sausage
1 tsp salt
2 cups spicy hot Salsa of your choice

Soak the navy beans overnight by covering them with at least 2" over the top of the beans. The next morning drain the beans, put in your crockpot and cover them by at least 1" of boiling water. Add salt, olive oil and garlic to the pot. Put the lid on the pot and cook on high heat for 1 to 2 hours. At the end of the 2 hours, add the sausage, which has been cut into 1" buttons, along with the salsa. Cook for at least 2 more hours, then serve. Good over rice.
Serves 6 to 8

Your hubby bought boudain—-You can take the stuffing from the casing—roll it into balls(uniform size) and fry it.Use a coating like for fish or seasoned flour.Hey did he buy pork,crawfish,or shrimp? All are delicious.