cooking boudin (grill, stove, seafood, sausages)

[Oildog]

using my oven, how do you cook boudin. From the market this morning.

[Oildog]

Market guy said until skin is crispy.

30 min @ 350f?

[weezycom]

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.

[texdav]

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.

[Oildog]

Guy at market told me to smoke it. My best option today is oven or pan.

[Oildog]

I've got a link of chicken and one of seafood.

[Oildog]

Going with 30 min at 300F...

[Oildog]

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.

[Dirt Grinder]

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).

[jlawrence01]

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.