gaudet
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This is a reference for my good buddy Waldo.
Most boudain is already cooked. It is really just a sausage casing stuffed with rice and meat and seasonings.
To cook it (reheat) you can steam in a pan with a small amount of water. The casing will be white and can get rubbery if cooked too long this way. You can discard the skin and eat the filling.
You can grill it indirectly on your Bbq with the lid closed. Get the temp to a good medium high temp. Put the boudain to the opposite side of your coals/flame and cook for about 10-15 minutes ( check at 10 min mark). Finish by crisping the skin over direct heat as you would regular sausage.
Cut with a sharp serrated knife into bite sized pieces. Enjoy.
Lastly, you can cook it in the oven line a pan with aluminum foil (for ease of cleaning). Spray lightly with non stick cooking spray and cook in your oven for 15 minutes at 375•F. You do not need to turn it.
The skin can burst open just like sausage. Do not worry and enjoy your boudain.
Most boudain is already cooked. It is really just a sausage casing stuffed with rice and meat and seasonings.
To cook it (reheat) you can steam in a pan with a small amount of water. The casing will be white and can get rubbery if cooked too long this way. You can discard the skin and eat the filling.
You can grill it indirectly on your Bbq with the lid closed. Get the temp to a good medium high temp. Put the boudain to the opposite side of your coals/flame and cook for about 10-15 minutes ( check at 10 min mark). Finish by crisping the skin over direct heat as you would regular sausage.
Cut with a sharp serrated knife into bite sized pieces. Enjoy.
Lastly, you can cook it in the oven line a pan with aluminum foil (for ease of cleaning). Spray lightly with non stick cooking spray and cook in your oven for 15 minutes at 375•F. You do not need to turn it.
The skin can burst open just like sausage. Do not worry and enjoy your boudain.