i need a recipe for boudin?

Question

i was given some boudin and dont know what to do with it. can anyone help me

Answer 1

Boudin with Jambalaya Grits Recipe courtesy Emeril Lagasse
Show: Emeril Live
Episode: Emeril's Butcher Shop





2 pounds fresh boudin sausage links
Water, to cover
Salt
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Freshly ground black pepper
1 tablespoon chopped garlic
1/2 cup fresh tomatoes, peeled, seeded and chopped
4 ounces small diced chicken
Essence, recipe follows
4 ounces small diced andouille or smoked sausage
4 ounces small diced ham
5 cups milk
1 cup veal reduction
2 cups grits
1 cup grated white cheddar (about 4 ounces)
1/4 cup chopped green onions

Bring a large saucepan of salted water to a boil. Add the boudin sausage and poach for 4 to 5 minutes or until the sausages are firm. Drain and set aside. In medium saucepan, heat the olive oil. Add the onions, peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes, or until wilted. Add the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Season the chicken with Essence. Add the chicken and saute to 2 minutes, stirring constantly. Add the sausage and ham and continue to cook for 2 minutes. Add the milk and veal reduction and bring the liquid to a boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Stir in the green onions. In a saute pan, heat the remaining oil. Pan sear the boudin sausage for 2 minutes on each side. To serve, mound the grits in the center of each plate. Lay two links of sausage on top of the grits. Spoon the sauce over the sausage and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 2

I sure can help w/ your boudin problem lol
get a half pork loin and a very sharp knife
lay the loin on a cutting board and start making a cut length wise at the bottom of the loin. what you want to do is cut the loin as you un roll it to make a long flat piece of loin ( think about unrolling a jelly roll )
after you have un rolled the loin take the boudin from the casing and spread it on top of the loin and roll it back up ( like a jelly roll) tie w/ butchers twine and bake at 350 deg. for 2 hrs or untill done.
Also you can take a half loin and useing a long sharp knife cut a hole through the center lengthwise and stuff links of boudin into this hole and cook as you normally would.
this also works w/ sausage

Answer 3

I LOVE boudin...I just split it open and brown it. It falls apart, but it's still boudin. When you get it at a Cajun restaraunt, it is usually just heated as is and served alongside of some grits or other veggie. When I buy it (by the pound) on a trip across LA, I just eat it as is as I make my happy little way across the state :D Not much makes me happier than a stop at The Boudin King in Jennings LA...da best!

Answer 4

2 pounds pork meat, about 30% fat
1 1/2 pound pork liver
2 teaspoon salt
2 teaspoon black pepper
1 large onion, cut up
3 bunches green onions, chopped
12 cups cooked rice
1 tablespoon. chopped parsley
1 lot sausage casing

Cook pork, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture.
Mix the ground meat mixture with the 1/2 cup of green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. These sausages may be refrigerated or frozen.

Answer 5

Dont think of it as sausage its more like a pate of sorts. If its cooked already just boil or steam it to heat it up otherwise simmer it for about an hour. then you cut the skin open and spread or squeve it on sliced baguettes. you can also serve it as a side dis. I always rember watching people rip it open and squeeze it in their mouths kind of like whitecastle sliders at 3 in the morning.

Answer 6

Just use it like any other sausage.