i have some boudin sausage....what are some receipes on how to cook/serve them?

Answer 1

you don't need a recipe-it's fine by itself-but, greens or peas do go good w/ boudin as a meal, or other smoked meats. (if you 're grilling a variety)
-you can bake it (brush a little butter on it)
-you can steam it-but the skin doesn't get crispy & is hard to eat.
My fav. is on the grill-wrap in foil-brush it w/ butter OR in the skillet.
Awesome on a po-boy bun w/ a little mayo-good on crackers too.
-excellent cooked in beer (steam not boil)
BTW-if you put it in a skillet-don't cut it first
-if in red beans or gumbo-boil it in the pot whole-otherwise it will just fall apart
-the trick is to cook it until right before it pops so you don't dry it out.
-if in red beans or gumbo-still use the other meats(chick., sausage(andouille), or shrimp, oysters, crabs(seafood gumbo)-the dish won't hold up on boudin alone-don't put chick. in your red beans

Answer 2

1.)To heat and serve boudin, place in a 350 oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.

2).The boudin may be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

3).To cook, place the boudin in a medium heavy skillet or sauté pan. Curl it around to fit. Turn the heat to low, add about 1/4 cup water and cook very slowly over low heat for about 20 minutes, until piping hot. Turn the boudin over several times and stir frequently, scraping the bottom of the skillet to prevent sticking. Add a few tablespoons of water, if necessary. As the casing breaks open, move the torn pieces to the side of the pan. To serve, spoon the semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin per person.

Answer 3

Just keep following that line of thought. There are very few grean leaves and beansprouts that won't go together. Rocket and watercress are a nice combination with Romaine lettuce. For a difference, organic nastursium flowers are gorgeous, and nutricious. I like garbanzo beans (rinsed), and a generous sprinkling of seeds - sesame, pumpkin, rye, and, either on the salad, or in a dressing, poppy. Keep the dressing light for a bbq - 1/3 vinegar/lemon juice, and 2/3 olive oil, with basil, or rosemary, And I've yet to have any left over of a guacamole salad.

Answer 4

I make boudin blanc. I just boil it in beer and then grill it. I serve cheesy garlic mashed potatoes, white rice, homemade stuffing, or greens.

I should make it again sometime.

Answer 5

slice into bite sized pieces. saute in hot pan with peanut oil until brown. add 1 medium onion chopped, two ribs celery chopped, 1 sweet bell pepper chopped, saute until soft stirring constantly and scraping browned bits from the sausage off bottom of pan using a wooden spoon. add one can red kidney beans, drained, saute briefly. add 1 cup rice, two cups chicken broth. bring to a boil, reduce to a simmer & cook until rice is done (check your rice package, usually 18-20 minutes). voila - sausage red beans & rice.

Answer 6

bake in and serve with crackers- yummy!

I wish i had some!