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" > wrote in message
...
> 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 crap from my email address before using.

"Stark Raven" wrote in message ...
> Relatively new to boudin....

> 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.


> 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.


> 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 wrote:
> 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 >,
Stark Raven > wrote:

> 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.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article m>,
"Peter Aitken" > wrote:

> "Stark Raven" > wrote in message
> ...
> > 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.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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" > wrote in message

Calvin Trillin?, writing about
> all the boudin casings on the street outside Louisianna drive-ins.

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

leo