Boudin ?
- Thread starter tropics
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Boudin is cooked before its assembled, so no it doesn't have to be smoked. It's made by simmering pork, liver, onions and peppers until the pork is tender. The residual broth is then used to cook rice. The meat is finely chopped, then mixed with the rice and more broth is added until the desired consistency is reached. Then it's stuffed. I suppose it could be reheated on the smoker, much like a hot dog or pre cooked bratwurst. You'd want to get it to 165°.
MDB Thanks I seen a post that had mentioned smoking after it was made.After searching 21 pages I posted the Question.Guess I will tell the wife to freeze it.
Richie
snakedoctor1996
Newbie
You don't have to smoke boudin but it is great smoked.[emoji]128512[/emoji] I'm from Louisiana that's one of my favorite foods.
<Chuckles>
Boudin is not new but smoking it is. It brings another layer of flavor to the party.
The true secret of turning good boudin into great boudin in my humble opinion, is knowing how to cook it (heat it).
Smoking is actually a good way to cook it. The casing should be thin and dry with a hint of a bite, the insides should not be inundated with meat and flavor, its the same as a meat pie to the English, a burrito to the Mexicans, its simply leftovers in an convenient edible package. Its about left over rice, left over meat, add some onions and garlic, and a great way to get rid of pork liver...>LOL
I have stuffed it with dirty rice and no one knew the difference.
I smoked some last year I think was my first time, it was pretty tastee. You can freeze it after smoking.
Think I did a thread, maybe two here.
I kept mine low temp because since its not cured and it has rice you gotta be careful. I believe that rice is like a favorite food of little creepy crawly bugs so I am always really safe with it.
Boudin is not new but smoking it is. It brings another layer of flavor to the party.
The true secret of turning good boudin into great boudin in my humble opinion, is knowing how to cook it (heat it).
Smoking is actually a good way to cook it. The casing should be thin and dry with a hint of a bite, the insides should not be inundated with meat and flavor, its the same as a meat pie to the English, a burrito to the Mexicans, its simply leftovers in an convenient edible package. Its about left over rice, left over meat, add some onions and garlic, and a great way to get rid of pork liver...>LOL
I have stuffed it with dirty rice and no one knew the difference.
I smoked some last year I think was my first time, it was pretty tastee. You can freeze it after smoking.
Think I did a thread, maybe two here.
I kept mine low temp because since its not cured and it has rice you gotta be careful. I believe that rice is like a favorite food of little creepy crawly bugs so I am always really safe with it.
Last edited:
chef k-dude
Meat Mopper
I have been in love with Boudin for a good 25 years now. A buddy/co-worker/business associate transplant from LA up here to Virginia turned me on to it.
The best I've ever had is Don's. They ship but it aint cheap. Don's has those big chunks of pork in it as well as some perfectly delightfully unhealthy chunks of fat...you almost feel guilty eating it and go have a salad just to appease the dietary gods.
I have smoked it once and it wasn’t bad. It changes the way you eat it though. Usually the casing is not eaten, you suck, push and eject the boudin out of the casing like a go-gurt or push pop. It grosses some people out. But even my wife loves it and has a better mindset and stomach about trying new strange foods than some of these self-proclaimed macho men that can’t eat boudin because "they aint eating nothin' that looks like it came out of a condom"!...Wussies!
Anyway, I'm sure I didn’t know what I was doing and didn’t even have a smoker at the time. I made a rack setup over one burner on my gas grill for soaked wood and smoked on the cold side of the grill. It came out not bad but the casing got fragile and crispy almost. So now you have a mostly edible casing you bite into with a soft interior. It's a bit of a mind blower on texture but it's worth it to try it at least once.
In my conversations with several Coonasses, they simply do not traditionally smoke boudin. boudin is like a gas station lunch down there. They pick up a steaming link or two and suck/eject it in to their mouths as they drive back to work. Sort of like a burrito with an exterior most people don’t eat. Of course it is also a common delicacy like hamburgers or hot dogs in other areas...almost everybody eats it down there from what I have been told.
I think it was Don's that told me/confirmed that real Coonasses do not smoke boudin, but they do it if for Yankees that ask for it! Yep, they'll get people as far away as Washington State ordering smoked boudin like they know what they are doing. The Coonasses just sigh and ship them what they ordered. Hey, it's all money, right!?
I have been on a drive for probably a decade trying to replicate Don's boudin or even poche's which I used to order from Cajun Grocer. I'm getting really close and now that I have a proper stuffer I'm getting even more "authentic". Bergeron’s is another great boudin as well as smoked sausage, the boudin is almost as good as Don’s…but alas…I won’t likely find myself even as far south as Shreveport anytime soon…sigh…
I'm happy to post my recipe progress on this site if anyone thinks it will be well received. I haven’t been all over the site to see if anyone else is doing it.
Foamheart is dead on right. The real trick to boudin is knowing how to "heat" it. It’s not really cooking as much as heating it to that perfect point. Try boiling and walking away...you will come back to a watery boudin soup and your cherished product is wasted. Learning how to heat it is almost as hard as making boudin as good as Don's. I've tried totally immersed, partially immersed, steamed...all that. I actually think a careful microwaving is the most fool proof!
One thing I have discovered is if there are any loose/open ends on the casings...close them well. I have actually started using binder clips. Yep, the kind you use to clamp papers together. The little black spring clips with the wire handles. I have the really tiny ones and they work great. Just wash them in a bowl of soapy water and let them dry well and they don’t even rust. Obviously that IS NOT for microwaving, but closing the ends is important because any breach of the casing and as soon as it gets to a certain temp the case begins to auto-eject the boudin, and it happens really fast. Look away and your boudin has escaped the binds of its casing. It really does not want to be in there…it wants to be in your stomach!
Anyway, that’s more info than smoking, but you hit a subject I am passionate about.
The best I've ever had is Don's. They ship but it aint cheap. Don's has those big chunks of pork in it as well as some perfectly delightfully unhealthy chunks of fat...you almost feel guilty eating it and go have a salad just to appease the dietary gods.
I have smoked it once and it wasn’t bad. It changes the way you eat it though. Usually the casing is not eaten, you suck, push and eject the boudin out of the casing like a go-gurt or push pop. It grosses some people out. But even my wife loves it and has a better mindset and stomach about trying new strange foods than some of these self-proclaimed macho men that can’t eat boudin because "they aint eating nothin' that looks like it came out of a condom"!...Wussies!
Anyway, I'm sure I didn’t know what I was doing and didn’t even have a smoker at the time. I made a rack setup over one burner on my gas grill for soaked wood and smoked on the cold side of the grill. It came out not bad but the casing got fragile and crispy almost. So now you have a mostly edible casing you bite into with a soft interior. It's a bit of a mind blower on texture but it's worth it to try it at least once.
In my conversations with several Coonasses, they simply do not traditionally smoke boudin. boudin is like a gas station lunch down there. They pick up a steaming link or two and suck/eject it in to their mouths as they drive back to work. Sort of like a burrito with an exterior most people don’t eat. Of course it is also a common delicacy like hamburgers or hot dogs in other areas...almost everybody eats it down there from what I have been told.
I think it was Don's that told me/confirmed that real Coonasses do not smoke boudin, but they do it if for Yankees that ask for it! Yep, they'll get people as far away as Washington State ordering smoked boudin like they know what they are doing. The Coonasses just sigh and ship them what they ordered. Hey, it's all money, right!?
I have been on a drive for probably a decade trying to replicate Don's boudin or even poche's which I used to order from Cajun Grocer. I'm getting really close and now that I have a proper stuffer I'm getting even more "authentic". Bergeron’s is another great boudin as well as smoked sausage, the boudin is almost as good as Don’s…but alas…I won’t likely find myself even as far south as Shreveport anytime soon…sigh…
I'm happy to post my recipe progress on this site if anyone thinks it will be well received. I haven’t been all over the site to see if anyone else is doing it.
Foamheart is dead on right. The real trick to boudin is knowing how to "heat" it. It’s not really cooking as much as heating it to that perfect point. Try boiling and walking away...you will come back to a watery boudin soup and your cherished product is wasted. Learning how to heat it is almost as hard as making boudin as good as Don's. I've tried totally immersed, partially immersed, steamed...all that. I actually think a careful microwaving is the most fool proof!
One thing I have discovered is if there are any loose/open ends on the casings...close them well. I have actually started using binder clips. Yep, the kind you use to clamp papers together. The little black spring clips with the wire handles. I have the really tiny ones and they work great. Just wash them in a bowl of soapy water and let them dry well and they don’t even rust. Obviously that IS NOT for microwaving, but closing the ends is important because any breach of the casing and as soon as it gets to a certain temp the case begins to auto-eject the boudin, and it happens really fast. Look away and your boudin has escaped the binds of its casing. It really does not want to be in there…it wants to be in your stomach!
Anyway, that’s more info than smoking, but you hit a subject I am passionate about.
Last edited:
hamrhead1971
Smoking Fanatic
Most places here in Louisiana that keep boudin ready to eat actually keep it in a big crock pot with a little water. Some places wrap individual links in foil and some use a rack to keep the links above the water. The moisture also keeps the casing from shrinking like a dry heat will do.
So how do you know when they're heated enough? I'm curious because I'm making some today for the first time. There may be a new post w/pics later today...[emoji]9786[/emoji]
Its all already cooked. you are only warming it up and throwing maybe a little crisp on the casing. Its why I call it a Cajun burrito, you can grab one in the morning and stick it in your shirt pocket and eat it at lunch. Most of the places I have been have either a roaster (fair), or an electric skillet (Butcher shop), or like William said, a crock pot (in a bar).
Long ago in a far off land called college, all the convenience stores in Lafayette had 'em in their walk-ins and it was microwave food. Grab a 6 pack of beer, nuke some boudin and you were ready for a road trip, head home, a ball game, concert in the park. Its just the most versatile food. I didn't post it but thinking I'll now make some more, I made some crawfish boudin. I know its nothing new but I made crawfish ettouffee boudin and that is special! ZOMG! I met new kinfolks that were callin in wanting to come visit....LOL
Its all cooked except for the casing, and its dried if you smoke it. Its like a hot dog, you don't really have to heat it, but its better that way.
You can get a better blown up picture here, (19 of 28): http://www.smokingmeatforums.com/t/163538/boudin-ala-foamheart (I didn't realize you couldn't expand on a reprint., sorry)
Can ya see that crisped casing? Its not burnt, its brown and delightfully tastee! It crackles when you bit. Its just the right thang. Like taking your hat off inside, or bowing your head for a prayer, or putting your hand on your heart or saluting during the national anthem, its just supposed to be that way. Its not always done, nor done to perfection, but it always makes a difference.
Last edited:
Kevin thanks I was out all day
Its all already cooked. you are only warming it up and throwing maybe a little crisp on the casing. Its why I call it a Cajun burrito, you can grab one in the morning and stick it in your shirt pocket and eat it at lunch. Most of the places I have been have either a roaster (fair), or an electric skillet (Butcher shop), or like William said, a crock pot (in a bar).
Long ago in a far off land called college, all the convenience stores in Lafayette had 'em in their walk-ins and it was microwave food. Grab a 6 pack of beer, nuke some boudin and you were ready for a road trip, head home, a ball game, concert in the park. Its just the most versatile food. I didn't post it but thinking I'll now make some more, I made some crawfish boudin. I know its nothing new but I made crawfish ettouffee boudin and that is special! ZOMG! I met new kinfolks that were callin in wanting to come visit....LOL
Its all cooked except for the casing, and its dried if you smoke it. Its like a hot dog, you don't really have to heat it, but its better that way.
You can get a better blown up picture here, (19 of 28): http://www.smokingmeatforums.com/t/163538/boudin-ala-foamheart (I didn't realize you couldn't expand on a reprint., sorry)
Can ya see that crisped casing? Its not burnt, its brown and delightfully tastee! It crackles when you bit. Its just the right thang. Like taking your hat off inside, or bowing your head for a prayer, or putting your hand on your heart or saluting during the national anthem, its just supposed to be that way. Its not always done, nor done to perfection, but it always makes a difference.
Richie
jborque
Newbie
And I don't doubt that. The Acadiana region no doubt has the best Boudin anywhere. I used to always get mine at a Stop & Go on E. University near Congress in Lafayette. Plate a Boudin & a six pack of beer and head to Girard Park.
Ya know if I thought I could live thru it again, I'd wish to be back that age doing all those things again. LOL Would ya believe, at a time, I went on a panty raid at USL with the Dean of Men leading it? Who BTW was married to the State Governor! ROFLMAO...... He showed up, we were rowdy and decided if he couldn't control us it would be better to lead us.
I wonder if they still do silly stuff like that, probably too mature these days. I don't remember ever hearing of one happening again.
darwin101
Meat Mopper
- Jun 16, 2013
- 283
- 20
kajun58
Fire Starter
Don's & Best Stop in Scott LA. each sell 2000 pounds of boudin daily so you know it's gotta be good, lol
dog1234
Meat Mopper
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 53
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 25
- Food Safety
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
