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Boudin Freezing Question

Made 6 lbs of Boudin today, and want to freeze some. I did not smoke it. Should I just freeze it as is, or should I slowly poach it for 5-7 minutes then ice shock it and then freeze it.

Thanks and Happy Fat Tuesday

 
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  1. Happy fat Tuesday. I'd recommend freezing as is. Poaching will most likely add moisture and will increase chances of freezer burn.

    How do you intend on serving post freezer?

    Any chance you'd freeze some in ball form for boudin balls?

    3 Replies
    1. re: carrytheone

      First time making them, no Boudin Balls, I've had them steamed or poached with a good mustard, and also slowly grilled and put on a bun with a mustard.

      Any must try ways to eat them?

      1. re: rcspott

        Back in the day my late night munchie food was a grilled boudin pressed sandwich with bacon and mustard.

        1. re: rcspott

          I make boudin dumplings every year for my Mardi Gras party. It's always a surprise for new guests who expect a Chinese wonton when I offer them a plate of "bontemps/ bontons" but find a Creole sausage wrapped in dough instead.

          And whenever there is leftover boudin, it goes straight in the freezer uncooked.

        1. I defer to others except to say that I'd wrap each one TIGHTLY in plastic wrap and then store in a zipping bag.

          2 Replies
          1. re: c oliver

            I grew up making boudin with my stepmom. Freeze as is in butcher paper. We would make a chest freezer full and would sell them to friends and neighbors.

            1. re: rudeboy

              I like the plastic wrap because it gives me, for something like sausages, really as good a seal as the vacuum sealer with a lot less hassle.

          2. It may be too late for this batch, but you should always hang your boudin links vertically for about 1.5 hours immediately after stuffing them. This allows the boudin to dry and set within the casing. The rice will absorb addtional mosture from the broth added to the mix. You can actually see the links fill out ("bloom"), resulting in a more aesthetically pleasing link, one that will better absorb any heat source when reheating and present better when served. This step is essential if you plan to smoke your links. They need to be as dry as possible before going into the smoker to enable optimal smoke penetration.

            After hanging, I like to first chill then vacuum seal boudin, 2-3 links per package, prior to refrigeration, freezing or reheating/consumption. If you vacuum seal hot boudin, the filling will flow out any untied ends.

            1 Reply
            1. re: degustateur

              The Drying and Chilling is great even when not Smoking or Vacuum Sealing. Keeps Sausages from sticking to each other after the are frozen.