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.
"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.
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.
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.
"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.
