Anyone ever smoke Lousiana Boudain sausage? I picked up some nice looking packs at wally-world, never had them but they looked good.
-
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.
Smoke Boudain?
- Thread starter rivet
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Rivet,
Never smoked Boudain before, but I imagine that it would be good...after all, them Cajuns can't be wrong! When you get around to smoking it, I would love to see the pics.
BBQ Eng.
Never smoked Boudain before, but I imagine that it would be good...after all, them Cajuns can't be wrong! When you get around to smoking it, I would love to see the pics.
BBQ Eng.
Getting my last mods for my smoker "this weekend or early next week" according to my metal-shop, so we shall see what this weekend brings. If no mods by Saturday, definitely next week with both Q-Vue and Mods pics to share.
I have Copperhead Snakebite Rub Chicken, Fattie, and Boudoin in the plan so far!
I have Copperhead Snakebite Rub Chicken, Fattie, and Boudoin in the plan so far!
Rivet,
I have smoked boudain on many occasions and it is extremely good. I like to sit it right on the grate a little closer to the firebox side than the other meats. The boudain picks up some really nice smokiness and the skin gets crispy enough to eat.
If I remember correctly about 2-3 hours ought to do it if you are maintaining around 225-250.
It is great served with eggs or you can make a sandwich out of it that will make you tear up with happiness. Shoot I eat it right by itself with nothing sometimes
.
Definitely try it!!
Anyone else wants to try this it is in most Walmart grocery sections in the meat area.. you might have to look for it but it looks like a grey colored sausage links about 5 inches long and comes 2 per package.
May have to do a newsletter on that sometime
I have smoked boudain on many occasions and it is extremely good. I like to sit it right on the grate a little closer to the firebox side than the other meats. The boudain picks up some really nice smokiness and the skin gets crispy enough to eat.
If I remember correctly about 2-3 hours ought to do it if you are maintaining around 225-250.
It is great served with eggs or you can make a sandwich out of it that will make you tear up with happiness. Shoot I eat it right by itself with nothing sometimes
Definitely try it!!
Anyone else wants to try this it is in most Walmart grocery sections in the meat area.. you might have to look for it but it looks like a grey colored sausage links about 5 inches long and comes 2 per package.
May have to do a newsletter on that sometime
- Aug 7, 2008
- 1,488
- 11
Best way to do it is smoke it or grill it, in my opinion. Check out this link. Make my own. This recipe is really good. Tastes just as good as any around here.
http://www.smokingmeatforums.com/sho...=smoked+boudin
http://www.smokingmeatforums.com/sho...=smoked+boudin
Hey Thanks TulsaJeff, that's exactly the kind I got at wally-world. I am dying to smoke it even more now- I appreciate you all's info.
Cajunsmoke your homemade boudin looks awesome and I'm currently lobbying for a 1/2 HP cabelas grinder. (Wish christmas was closer, and my b-day just passed) I am saving that recipe for the day, tho.
Cajunsmoke your homemade boudin looks awesome and I'm currently lobbying for a 1/2 HP cabelas grinder. (Wish christmas was closer, and my b-day just passed) I am saving that recipe for the day, tho.
Smoke it all the time, but I buy it by the 5 lb box. My kids love it smoked!
The boudain is right above the link sausage.
The boudain is right above the link sausage.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
