Boudin eating experts

[elginplowboy]

To eat the casing or not? I think traditionally is no but I am curious what the popular answer is. Im fixing to make my first batch and want to tell folks before they try it.

 

[whistech]

Most Cajuns don't eat the casing, however, some do and I expect it has something to do with those who have cleaned intestines when butchering a hog.    

 

[crankybuzzard]

Depends on how you cook it.

If you poach the sausage then the casing has a tendency to be very tough and rubbery, so you kind of squeeze out the "filling".  If you broil or grill it, the casing gets a bit more crisp and has a bite through consistency.

 

[gr0uch0]

I always try it: if it doesn't have a decent texture, I'll slit the rest of the casings and set them aside.

 

[poopypuss]

I always eat it, but then I actually grill my Boudin.

I always end up making a minimum of 10 lbs at a time, stuffing 5 lbs, leaving the other half loose, and since I'm the only one in my house that eats it, I can make Boudin Balls, and even stuff a chicken with it and Tasso Ham.

 

[myownidaho]

I always eat it, but then I actually grill my Boudin.

I always end up making a minimum of 10 lbs at a time, stuffing 5 lbs, leaving the other half loose, and since I'm the only one in my house that eats it, I can make Boudin Balls, and even stuff a chicken with it and Tasso Ham.

Chicken stuffed with boudin and Tasso sounds fantastic.

 

[joakimericsson]

It’s rare to encounter anyone who would admit to eating morning meat all by its lonesome. Bacon  needs, at the very least, a side of toast. Ham’s  partnership with the almighty biscuit is accepted as gospel. Even lox doesn’t really fly without the help of a bagel. But when it comes to boudin—the beloved, signature sausage  of the Acadiana region in South Louisiana—most eaters lose the biscuit  and forget the eggs. Boudin  is a strong, independent sausage that doesn’t need any propping up. It’s a breakfast meat  that stands out and stands alone.