What is the best way to cook Louisiana Boudin Sausage ?
BIG BOPPER asked:
As a Yankee; my wife & I visited New Orleans & Cajun Country a number of years ago.We enjoyed the charm & food of the area, so this past Christmas, I ordered some Cajun foods online including frozen Alligator & Crawfish Boudin Sausage . Recently, we opened one of the frozen packages of Boudin. In as much as there were no cooking directions on it….we attempted to boil the frozen Boudin. To our dismay; all of the Boudin fell apart resulting in a soupy mess of Boudin. Having learned the hard way that Boudin apparently can't be boiled like a hot dog……Can someone please advise use the best way to cook frozen Boudin indoors ?……Does it have to be defrosted first ? Should it be pan fried or broiled or baked ?….Why did it fall apart when it was boiled ?…..Thank You
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Comments on What is the best way to cook Louisiana Boudin Sausage ?
place in sprayed tinfoil and either bake in the oven or on the barbecue grill. I think the skin it is in is very thin, so be very careful – you do not have to turn it when baking or grilling in foil.
"Cooking Boudin
Heat the oven to 275ºF. Place aluminum foil in a pan and spray with cooking spray. Place boudin on foil and bake for about an hour flipping it once or twice. The skin becomes crisp and stays together. Keep an eye on it so it doesn't split."
From:
"Boudin could be considered a sausage I guess, and, is a big deal in Lafayette, LA. It's not unusual to have some boudin and fresh cracklins for breakfast! Boudin is basically a rice dressing made into sausage links. You can buy it cold and hot so when you're passing though South Louisiana always carry an ice chest and a roll of paper towels. When you stop at one of the meat markets you can get a couple of hot (cooked) links to eat with your french bread, and, you can throw a few pounds in the ice chest to bring home. Doing this will maintain your "hero" status!
If you want to make your own sausage you need a grinder, sausage stuffing attachment and casings. The nice thing about making it is you can not only have a party doing it, but you can make it often less than half the price of store bought. The internet if packed with sausage making information."
The best and traditional way of cooking boudin is to steam it. Most people I know use a rice cooker to steam it. It should be defrosted before you cook it this way. Another way they do it here, and you don't have to defrost it this way, is to wrap each link in plastic wrap and pop it in the microwave. It only takes a couple of mins to cook this way. I personally don't like it this way though as I find it makes the skin dry and tough. Another option is to wrap the links in foil and place them in a cake pan with a half cup of water, and cook in the oven, this is really just a different way of steaming it.