Boudin Etiquette

"Stark Raven" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Relatively new to boudin I picked up a package of boudin made by Cajun Specialty Meats out of
Pensacola, Fla. Nice long sausages in natural casings about 6 to 8 inches long. Pre-cooked. Heat
and serve.

But . .

In the skillet or on the grill the casings don't hold up well and a grey paste ooozes out. Is this
to be eaten with spoon or fork?

Or eaten like a pop-up? Frankly I'm uncomfortable squeezing a boudin even in the privacy of my own
kitchen.

Or do you take 'em out of the casings and heat like corn beef hash.

The sausages taste great, nice flavor with some heat; if I could just figure out how to eat them.

--

The tradition in Louisiana is to hold the boudin in your hand, wrapped in paper, and squeeze the
forcemeat out and eat it, preferably while standing in a parking lot with a Dixie beer in the other
hand. They are, I believe, usually steamed and not grilled or fried.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Stark Raven" wrote in message "]news:[email hidden]...

Quoted message said:

Relatively new to boudin....

Quoted message said:

Nice long sausages in natural casings about 6 to 8 inches long. Pre-cooked. Heat and serve.

That's the way they always come. Boudin is stuffed with fully cooked ingredints. The casings have
not been pre-cooked.

Quoted message said:

In the skillet or on the grill the casings don't hold up well and a grey paste ooozes out. Is this
to be eaten with spoon or fork?

I've usually seen boudin balls cooked on a skillet, not the whole sausage. Boudin balls are just the
sausage stuffing formed into balls.

I heat boudin in barely simmering water.

Quoted message said:

Or eaten like a pop-up? Frankly I'm uncomfortable squeezing a boudin even in the privacy of my own
kitchen.

Get used to it. That's the way to eat boudin.

-Mike

Stark Raven said:

Relatively new to boudin I picked up a package of boudin made by Cajun Specialty Meats out of
Pensacola, Fla. Nice long sausages in natural casings about 6 to 8 inches long. Pre-cooked. Heat
and serve.

But . .

In the skillet or on the grill the casings don't hold up well and a grey paste ooozes out. Is this
to be eaten with spoon or fork?

That "grey paste" is the sausage with the rice filling. Yes, the casings are rather poor. It helps
if you cut small slits along the casing before you heat up the sausage. Add a little water to the
skillet, too. These things aren't meant to be really grilled or browned. And really, only a bit of
the sausage/filling tends to come out at the ends. Spoon the sausage onto a plate and tackle it with
a knife and fork. You mentioned corned beef hash; no, please don't remove the filling from the
casings. But when I eat corned beef hash, I use a fork, not a spoon. Do the same here.

Jill

In article <[email hidden]>,

Stark Raven said:

Relatively new to boudin I picked up a package of boudin made by Cajun Specialty Meats out of
Pensacola, Fla. Nice long sausages in natural casings about 6 to 8 inches long. Pre-cooked. Heat
and serve.

But . .

In the skillet or on the grill the casings don't hold up well and a grey paste ooozes out. Is this
to be eaten with spoon or fork?

Or eaten like a pop-up? Frankly I'm uncomfortable squeezing a boudin even in the privacy of my own
kitchen.

Or do you take 'em out of the casings and heat like corn beef hash.

The sausages taste great, nice flavor with some heat; if I could just figure out how to eat them.

--

I always just steam them gently, and eat with a knife and fork. ;-d

They go good with a side of fresh steamed crawfish.

K.

--

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In article <[email hidden]>,

Peter Aitken said:

"Stark Raven" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Relatively new to boudin I picked up a package of boudin made by Cajun Specialty Meats out of
Pensacola, Fla. Nice long sausages in natural casings about 6 to 8 inches long. Pre-cooked. Heat
and serve.

But . .

In the skillet or on the grill the casings don't hold up well and a grey paste ooozes out. Is
this to be eaten with spoon or fork?

Or eaten like a pop-up? Frankly I'm uncomfortable squeezing a boudin even in the privacy of my
own kitchen.

Or do you take 'em out of the casings and heat like corn beef hash.

The sausages taste great, nice flavor with some heat; if I could just figure out how to
eat them.

--

The tradition in Louisiana is to hold the boudin in your hand, wrapped in paper, and squeeze the
forcemeat out and eat it, preferably while standing in a parking lot with a Dixie beer in the
other hand. They are, I believe, usually steamed and not grilled or fried.

Yah. They will fall apart if fried or grilled.

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Thanks to all. I do remember someone, Calvin Trillin?, writing about all the boudin casings on the
street outside Louisianna drive-ins.

I'll stay home and use the disposal.

"Stark Raven" <[email hidden]> wrote in message

Calvin Trillin?, writing about

Quoted message said:

all the boudin casings on the street outside Louisianna drive-ins.

I don't think those were boudin casings...(:

leo