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I have New Orleans Boudin Sausage- what to make?

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!!!

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  1. Nawlins-style boudin with rice? That's a snack, not an ingredient. Just heat and eat out of hand.

    2 Replies
    1. re: Robert Lauriston

      Really? They're rather large, 1/2 lb. a piece. Can't really tell if they're precooked. They're still frozen.

      1. re: wendy8869

        An 8-ounce boudin might have only 3-5 oz. of pork. It's like a spicy pork and rice casserole stuffed into a sausage casing.

      1. 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.

        1. 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.

          1 Reply
          1. re: Ida Red

            Cajun boudin comes in a sausage casing but it's not sausage. It's more like a serving of pork and rice casserole.

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

            1. 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.

              1. 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

                1 Reply
                1. re: UptownKevin

                  Eat it out of hand, yes, that's the classic way. Stick it inside warm french bread with a few lashings of hot sauce is another classic, as is fried boudin balls: defrost, squeeze from the casings, roll into balls and lightly flour, then deep-fry until golden brown: voila--the fried boudin ball.

                  But you can certainly do things with it, if you're so inclined. Remove from the casing and use to stuff cornish hens, then roast. Or butterfly a pork loin/tenderloin, then stuff with squeezed-out boudin, and roast.

                  One of the best thanksgiving roasted turkeys I ever ate was stuffed with boudin...

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

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

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

                      1. 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!

                        2 Replies
                        1. re: sdupree

                          This sounds really awesome. Thanks for sharing sdupree.

                          I wanted to share also that I put 1-2 links of boudin in bell papers to bake and it is delicious as you might know with a tomato sauce poured over the peppers. Sometimes I add chopped onions but usually have the in the tomato sauce and bake the peppers at 450 degrees until done. It is delicious with a salad and squash or Okra cooked your way.

                          1. 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/em...

                            They are great!.

                            1. ya just them out of hand.

                              1. Out of the casing and into stuffed mushrooms...

                                1. 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.

                                  1 Reply
                                  1. re: mpalmer6c

                                    Jambalaya is made with andouille. Cajun boudin already has the rice in it.

                                  2. Best accompaniment???? ~~~ Cold beer!!

                                    Enjoy!

                                    1. 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.