It may be spelled Boudin or Boudain but, it is always pronounced Boodan as its origins are French.
Boudain is a pork and rice Cajun sausage. They say you can find it in South East Texas, where Louisiana and Texas’s cultures collide.
If you don’t know this type of food, it can be a meal, but it is preferred as a snack – almost like those continuous snacks.
It’s found at gas stations and meat markets, grocery stores, and seafood shops. It’s rarely seen in an actual restaurant because boudin is regarded as ‘on the go’ food.
May you should stop at the gas station to fill up and then into the shop to buy a link of boudin. Take the flat side of your knife to help you squeeze the sausage contents out through the end of the casing and eat it, and keep on pushing the contents at the end of that casing and washing it down with cold ones until nothing’s left but the casing – which you throw away.
Again, I’m told that it’s what fuels the trip east from Houston to Louisiana. Almost every gas station will stock them – poached or smoked – but either way, a delicious snack for a long drive.
If you’re not familiar with boudin, I can tell you it’s a sausage stuffed with pork, liver, rice, and many aromatics and spices. You can add bell peppers to this, celery, green onions, parsley, ad cayenne pepper for the best basic recipe. Some people add jalapenos, and others will throw in shrimp and crawfish too.
Maybe you find the process of stuffing the filling into the casing. So, remember, you could make boudin balls instead –making balls, rolling them in crushed crackers ad deep-frying them for snacks or just plain pleasurable eating.
Now You Know What Boudin Is; Let Me Tell You How to Cook It Here’s a recipe you might like to try:
Lastly, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip it into finely crushed crackers, and deep fry in 450 degrees hot oil for 2 mins or until brown little boudin balls – as mentioned earlier in this article.
Take some foil and line a pan with it. Next, spray one side of the boudin sausage, then spray the other side and place it in the pan on the foil. Take about 30 mins and cook it gently, watching and turn and cook for another 20 mins. If you do it right, it will not explode.
Please, please, don’t put the boudin over the fire because it surely will explode! – It’ll blow up!
You can eat it for breakfast in a few different ways. The two methods that caught our eye was in an omelet and a sandwich:
So, you make a French omelet and slice the boudin thinly to make the filling – keeping it warm in another smaller pan. When the omelet is ready but still a bit runny and sticky inside, then line the boudin down one half of the omelet to the centerline, and fold the other half over and serve.
This really amounts to a fried egg between breakfast biscuits, which you’ll brown on both sides in the frying pan, while you’ll lightly grill the boudin, then slice it and put it in the frying pan with the rest of the food and serve.
There is a Boudin Blanc (white) version, which is made with leeks and chicken and veal other the recipe and preparation and cooking is much the same.
The casing is relatively thick and far too chewy to eat. So, no, you can’t eat the casing. The idea is that the casing holds it all together, then you eat everything from the casing you will then throw away.
I have it on good authority that a salad always goes well; so, do veggies of most kinds, baked beans, scrambled eggs, and, can you believe, baked mac and cheese!
It sounds exciting, and maybe some of you will want to roll up your sleeves and get started on this most different recipe. It’s nourishing and contains some healthy nutrients for those willing to try it,
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