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 Boudain

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BT

  • Total Posts: 3589
  • Joined: 7/3/2004
  • Location: San Francisco, CA
Boudain Sat, 07/3/04 1:25 PM (permalink)
I got some Boudain (Louisiana sausage containing pork and rice). I'm not sure what to do with it other than grilling it. Anybody out there from Cajun country have any recipes for using it?
 
#1
    paul and louise

    • Total Posts: 116
    • Joined: 11/28/2002
    • Location: ,
    RE: Boudain Sun, 07/4/04 12:58 AM (permalink)
    i heard cane syrup was the thing to do
    ...i tried it and it was good
    i like it best grilled tho
    perhaps with a creole mustard sauce?
     
    #2
      Ralph Isbill

      • Total Posts: 185
      • Joined: 8/25/2000
      • Location: Midwest City, OK
      RE: Boudain Sun, 07/4/04 1:29 AM (permalink)
      We have tried slicing a lot of onions, cooking them until they are golden, add the boudain to heat --then enjoy Itworks for this old Okie
       
      #3
        Hillbilly

        • Total Posts: 992
        • Joined: 8/9/2001
        • Location: North Wilkesboro, NC
        RE: Boudain Sun, 07/4/04 9:30 PM (permalink)
        Just squeeze a little out of the casing, bite it off and wash it down with a few swigs of Dixie Blackened Voodoo or Abita Amber.
        The Cajun 7 course meal? A link of boudin and a six pack!
         
        #4
          cleveland66

          • Total Posts: 129
          • Joined: 6/29/2004
          • Location: Ruston, LA
          RE: Boudain Mon, 07/5/04 12:27 PM (permalink)
          Here in the Bayou state steamed, steamed, steamed, and grilled are the top 4 preferred cooking methods of cooking boudin.

          I tend to steam mine over a beer/onion/bell pepper/garlic/bratwurst mix. One pot southern ingenuity at it's best, or laziest.
           
          #5
            Ralph Isbill

            • Total Posts: 185
            • Joined: 8/25/2000
            • Location: Midwest City, OK
            RE: Boudain Mon, 07/5/04 1:03 PM (permalink)
            I have searched the internet and cannot find any recipes for boudain. There must be some recipes out there.
             
            #6
              Cosmos

              • Total Posts: 1448
              • Joined: 5/14/2002
              • Location: Syracuse, NY
              RE: Boudain Tue, 07/6/04 1:04 PM (permalink)
              See the newly resurrected boudin thread for more info...
               
              #7
                Mark in Ohio

                • Total Posts: 181
                • Joined: 6/2/2004
                • Location: Chillicothe, OH
                RE: Boudain Tue, 07/6/04 2:05 PM (permalink)
                I never knew of boudain's cajun connections. Boudain was a 19th century Plains Indian/buffalo hunter mainstay: the fresh buffalo intestine was simply laid on glowing coals and cooked to taste, if your buff had been munching on berries and roots, you had pemmican without the trouble of mashing the berries, buffalo fat & lean meat, and roots yourself, lol. Non native American buffalo hunters were almost solely interested in the hides, although they left millions of rotting carcasses across the Great Plains in the 19th century, they typically only consumed the hump, the tongue, the boudain, and the bile: eating only the lean meat was not healthy, strangely enough, and led to sickness as many greenhorns discovered. Maybe if you spiced it with enough tartar, it would taste like colon tartare...no thank you.
                 
                #8
                  Lone Star

                  • Total Posts: 1730
                  • Joined: 5/22/2003
                  • Location: Houston, TX
                  RE: Boudain Tue, 07/6/04 3:52 PM (permalink)
                  Boudin ( pronounced Boo-DAN with the N -here in my neck of the woods) is best steamed and then put on a plate and cut open to eat with crackers and hot sauce. Oooo - weee!
                   
                  #9
                    Uplink

                    • Total Posts: 1
                    • Joined: 7/24/2004
                    • Location: Lake Charles, LA
                    RE: Boudain Sat, 07/24/04 8:17 PM (permalink)
                    I accually boil mine most of us steam it but the skin tends to bust if u do it wrong i make my own, also its not always just pork we use seafood and beef as well, also other foos just like it such as boudain balls that are more deepfried than boiled or steamed :-)
                     
                    #10
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