I have New Orleans Boudin Sausage- what to make?

Question

I live in the Los Angeles area and a friend of mine just brought me back 3 boudin blanc sausages from New Orleans. I'd love some great interesting ideas on dishes, preparations, accompaniments, etc. Thanx hounds!!!

Answer

WHite Beans and RIce?

Answer

I spent a weekend two years ago in the Lafayette, LA and Baton Rouge area trying boudin at the various sausage stands.

Boudin is generally served boiled or steamed. When you order it at a stand or a convenience store, they hand you a link in a napkin. The casing generally natural and very difficult to break with your teeth.

Unlike a bratwurst or a natural casing sausage, you heat up the link and squeeze out the rice and pork sausage mix directly into your mouth.

Personally, my favorite was the Boudin King in Opelousas, LA.

Answer

I too have enough yummy sausage in the freezer...
I hesitate to suggest this because it seems so boring, 
but lately, perhaps with the summer heat, I've been enjoying a bit of sauteed sausage on top of greens, tomato, herbs, balsamic, whatever else. It's a nice way to just enjoy the sausage taste.

Answer

Boudin is always cooked. You are supposed to eat it out of hand steamed or boiled.
-Becca

Answer

I cook mine in a pan with a little water so that the casing browns and gets crisp. I like eating the casing.

I eat it with fried eggs for dinner by breaking it open and mixing it with the yolk.

One of my favorite things.. if it's good.

Answer

I concur. Eat it by itself.

Your best bet is to serve it as an appetizer at a casual gathering or BBQ. It's also good when grilled (though you can get good results in a steamer or microwave as well).

-Kevin
www.NolaFoodie.com

Answer

heat it up and use a plastic fork to put it on saltines

Answer

anyone know where to get both boudan blanc or noir in the tri-state area specificlly on Long Island Thanks

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Remove the boudin from its casing and use it as stuffing in a baked chicken or cornish hens

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Everyone may find this odd, but I make spaghetti sauce with boudin sausage. We have a local butcher who makes boudin sausage (even tho I live in south central Georgia) and I buy LOTS of it. I look for different ways to use it and this is a simple wonderful recipe: 1 pound boudin squeezed out of casing and cooked in 2 tbsp olive oil along with 4 cloves garlic, one half large red onion (diced). Once the mixture is done, add 8 chopped or diced fresh tomatoes, (or a couple of cans of italian flavored tomatoes if necessary), rosemary,oregano and a little salt and pepper. Cook until the tomatoes are done, and serve over your choice of pasta. Sprinkle with grated parmesan right before serving. I get rave reviews!

Answer

My wife and I went to the "French Food Festival" in Larose, La. once. It is a small town in the heart of Cajun country about 40 miles out of New Orleans. 

We figured if you couldn't have fun with Zydeco music playing and a bunch of Cajuns line dancing and French and Cajun food around, you just couldn't have fun. 

We discovered Boudin Sausage Balls there. Here is a link to a recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-balls-recipe/index.html

They are great!.

Answer

ya just them out of hand.

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Out of the casing and into stuffed mushrooms...

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Check out the Gumbo Pages on the web. My first choice
would be jambalaya. Another tasty option is an Asian
stir-fry with chunks of sausage bell pepper and'onion.

Answer

Best accompaniment???? ~~~ Cold beer!!

Enjoy!

Answer

I wrap it in foil with some butter, yellow onions, jalepenos, garlic salt, & Tony creole seasoning. Then throw it on the grill or in the oven.

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I cook it on the grill and have some type of greens with it (mustard, collard or something like that). He'll some times I also eat it like a sausage dog ( on a bun)

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Can you re freeze boudin? I received 2 frozen packages and can't eat it all.

aellsworth

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Use the filling to make boudin balls. Just fry them with a flour, flour egg, or cornmeal coating.

Answer

Personally I use boudain to stuff peppers. Like Anaheim peppers, bell peppers, poblano, etc. Heat the oven to 350 pop them in for 45 minutes and bam! Best thing ever lol.

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I have New Orleans Boudin Sausage- what to make?

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