U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
 
Old 04-13-2014, 10:41 AM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166

Advertisements

using my oven, how do you cook boudin. From the market this morning.
Quick reply to this message

 
Old 04-13-2014, 10:43 AM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166
Market guy said until skin is crispy.

30 min @ 350f?
Quick reply to this message
 
Old 04-13-2014, 10:49 AM
 
3,876 posts, read 4,571,964 times
Reputation: 10004
when I do any sausages in the oven, I put them on a rack over a pan with a little water and cook at 350, 25-40 minutes depending on the sausage.
Quick reply to this message
 
Old 04-13-2014, 11:11 AM
 
48,519 posts, read 80,998,062 times
Reputation: 17978
We steam here in Cajun country unless making Boudin balls etc. Hate dried out Boudin. At places that sell ready to eat most often you'll find they use a roaster with water in the bottom to heat and keep moisture content. Its not smoke sausage or raw.

Last edited by texdav; 04-13-2014 at 11:20 AM..
Quick reply to this message
 
Old 04-13-2014, 11:24 AM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166
Guy at market told me to smoke it. My best option today is oven or pan.
Quick reply to this message
 
Old 04-13-2014, 11:34 AM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166
I've got a link of chicken and one of seafood.
Quick reply to this message
 
Old 04-13-2014, 12:42 PM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166
Going with 30 min at 300F...
Quick reply to this message
 
Old 04-13-2014, 01:54 PM
 
Location: Houston, TX
17,032 posts, read 26,015,549 times
Reputation: 16166
Outside was brown and skin had split. But it wasn't crispy, and parts didn't cut well. On the plus side, temperature was good and so was the taste.

Maybe just need sharper knives.
Quick reply to this message
 
Old 04-13-2014, 11:32 PM
 
Location: Heart of Dixie
12,448 posts, read 10,126,539 times
Reputation: 28069
I pierce the casing and grill mine - that makes the skin nice and crispy. Another method I like is to pierce the casing, place them in a frying pan on the stove with about 1/8" of water and steam them with a lid on the pan. Then take the lid off, let the water evaporate, and sizzle them in the pan to brown the skins. Both of these methods make the casing crisp and edible.

I serve crispy boudin bites as an appetizer when I cook pork shoulders in my Caja China (also known as a Cajun microwave).
Quick reply to this message
 
Old 04-14-2014, 12:56 AM
 
13,710 posts, read 22,821,151 times
Reputation: 18521
I do not want boudin that is grilled or roasted. I want it steamed or boiled. Then I cut the casing off and dispose of it, Most boudin has a natural casing that is like chewing a condom.
Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


 
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:
Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top