or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Boudin Casing Question
New Posts  All Forums:Forum Nav:

Boudin Casing Question

post #1 of 7
Thread Starter 
I picked some pre-cooked boudin sausage from the grocery store the other day and thought I would throw it in the smoker towards the end of the turkey smoke on Thursday.  I'm curious how the smoke will penetrate the casing.  Will it?  Maybe I should puncture the casing? Thanks.
post #2 of 7

If it was me, I would slice open the casing and pull it off and put on a small sheet of foil or in one of the foil pans you get from the grocer with the holes in it. 

post #3 of 7

Sully, mornin'... I would make sure the casing is dry before adding smoke... the smoke should penetrate the casing....

letting the boudin "bloom" in the fridge for a few days (after the smoke) would help with the smoke penetration even more.... 

 

 

Dave

post #4 of 7

We smoke boudin all the time.  Being mostly rice the Boudin should be fully cooked, just heat and serve, so heat on the smoker till warmed through.   Pricking the casing shouldn't hurt if it draws a lot of moisture while on the smoker, you don't want it to explode on you!  As previously mentioned pat dry with paper towels before smoking

 

You may want to try boudin balls,  Like Scarbelly said remove the boudin from the casing and lightly smoke.   Mix with an egg or two to help hold it together if required, form golfball sized balls and roll in either seasoned flour, bread crumbs or corn flour.   Fry in hot grease till brown and warmed through.  Serve with your favorite spicy sauce.   

 

 

post #5 of 7
Quote:
Originally Posted by alblancher View Post

We smoke boudin all the time.  Being mostly rice the Boudin should be fully cooked, just heat and serve, so heat on the smoker till warmed through.   Pricking the casing shouldn't hurt if it draws a lot of moisture while on the smoker, you don't want it to explode on you!  As previously mentioned pat dry with paper towels before smoking

 

You may want to try boudin balls,  Like Scarbelly said remove the boudin from the casing and lightly smoke.   Mix with an egg or two to help hold it together if required, form golfball sized balls and roll in either seasoned flour, bread crumbs or corn flour.   Fry in hot grease till brown and warmed through.  Serve with your favorite spicy sauce.   

 

 

Al, Do you freeze your balls before breading and frying? i have been told that it helps hold them together in the hot oil.
 

 

post #6 of 7

Never had a major problem.  I roll them fairly small and the egg seems to hold it together pretty well.  Maybe without the egg and rolling them larger you would need to freeze them.  I'll remember that hint, thanks Eman.

post #7 of 7
Thread Starter 


There's got to be a good joke somewhere here..............
 

Quote:
Originally Posted by eman View Post

Al, Do you freeze your balls before breading and frying?
 

 



Thanks to all for the feedback.  Coincidentally, eman  - I just printed out your Turkey Gumbo recipe from another post.  That looks like a winner.

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Boudin Casing Question