My buddy brought over about 50 frozen vacuum sealed venison boudin links for my wife and I. I am thinking about taking them to tailgate before we go to the Cowboys home opener on the 20th. Whats the best way to cook these? Grill? Should I brush some oil on them? Whats the best way to eat them? Hot dog bun?

I cook mine on defrost in the microwave(not much help at a tailgate). And i eat mine on saltine crackers with mustard.

If it's not already cooked, toss it on the pit like you would regular link sausage until it's done all the way through.

If it is already cooked (and it should be), then all you need to do is heat it up.

As far as the best way to eat it - there is only a couple of ways:

Warm on a ritz cracker
Mixed in with scrambled eggs


Damn, I could use me some good boudin right now. We don't have boudin in Phoenix, AZ. Nazis.

my buddy says he grills them until they turn brown, then eats the casing if it's crispy. Is this a standard practice?

I never eat the casing with boudin.

Generally it's a fairly thick and tough casing, if it's made properly. Now if it's homemade, it could be made with standard sausage casing, which is completely different.

I eat the casing, but we make our own and use regular casings. To make ours, I usually bake it until the casings are crisp. If they aren't crisp, I usually pull them off and only eat the filling.

I make a pretty dam good boudin taco. Grill it wrapped in foil for 1 beer. Then take it out of the foil and grill it side to side for 1.5 beers. Eat with the crispy casing.

If you're eating it for appetizer, microwave, eat with crackers.

I like to make a spicy dip...1 cup of Chalula or Tabasco and 1/2 cup of tonys seasoning.

On the grill with foil underneath and a couple of holes in the foil.

cook until crispy and eat the casing...

Cut off the casing, roll into golf ball sized balls, roll in flour, and then fry them up in some hot oil. Serve with cold beer and then slap yo mamma cause its just that good.

i eat em with the casing right off the grill

Grill or smoker.

Smoker

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Cut off the casing, roll into golf ball sized balls, roll in flour, and then fry them up in some hot oil. Serve with cold beer and then slap yo mamma cause its just that good.

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That sounds awesome.

I put mine in a cast iron skillet with a tablespoon of butter and half a bottle of Lone Star. Simmer till the beer evaporates, brown in the butter. Enjoy.

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Cut off the casing, roll into golf ball sized balls, roll in flour, and then fry them up in some hot oil. Serve with cold beer and then slap yo mamma cause its just that good.

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I have done this except roll it around a small cube of cheddar cheese. Then you have battered, fried, cheese filled morsels of heart stopping boudin goodness.

Boudan kolaches are awesome if you know how to make the kolache bread.

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I make a pretty dam good boudin taco. Grill it wrapped in foil for 1 beer. Then take it out of the foil and grill it side to side for 1.5 beers. Eat with the crispy casing.

If you're eating it for appetizer, microwave, eat with crackers.

I like to make a spicy dip...1 cup of Chalula or Tabasco and 1/2 cup of tonys seasoning.

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I like your timing method!

Rice cooker for about 3-5 minutes.

I bake it in the oven, boil it, or grill it. The only way to serve is on saltine crackers with hot sauce.

1. Bake it in the oven for about 15-20 minutes.

2. Cut the boudoin (if possible)

3. Drizzle with honey and ENJOY!

We threw some on the smoker last weekend at the lease. It was unfreakinbelievable!

If you have any left by the time Thanksgiving gets here, take it out of the casing and stuff your turkey with the boudin. It's an unbelievably good stuffing, and it helps keep the bird moist due to the fat in the boudin.

I have also cooked chicken stuffed with boudin, both in the oven and on the smoker.

Cajuns steam the boudin, I grill it. Trust me its awesome either way. Eat with crackers.


Also if its steamed, you don't eat the casings.

[This message has been edited by fightintxaggie10 (edited 9/11/2009 3:55a).]

I have always steamed mine.