Had a coworker pick me up some boudin she had brought in previously from Beaumont. What's the best way for a rookie to cook and enjoy? TIA!

You mean heat it?

I slice it and put under a broiler.

Yes, sorry. Using the term cook loosely here.

On the grill

Is it DJ's? Thats some of the best u can get in bmt!

Believe so. How long on grill? I assume fairly low heat?

Medium heat, just long enough to heat through and make the casing crispy.

What max said, crispy skin is perfect

Are we skin eaters or no?

My Louisiana coworkers say no.

Grilling wins

If it's crispy, yes. Straight out of poacher/water, no.

Thanks!!

I just heat mine in a skillet, but I've had smoked boudin one time and I came close to orgasm.

Slow smoked is the way to go if possible. About an hour or so at 225-250.

375 in the oven for about 15-20 minutes works as well.

Just need to get internal temp to 165.

Crispy skin is the goal.

I cook mine on the grill

DJs is now available at most Central Markets in Texas. Good stuff. Broiled, smoked, grilled or in the cast iron you can't go wrong

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Medium heat, just long enough to heat through and make the casing crispy.

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Smoked Boudin from Best Stop in Scott, LA. Put it on the grill just like described above, long enough to get hot and get the casing crispy.

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Are we skin eaters or no?

My Louisiana coworkers say no.

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I don't typically eat the casing.

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Slow smoked is the way to go if possible. About an hour or so at 225-250.

375 in the oven for about 15-20 minutes works as well.

Just need to get internal temp to 165.

Crispy skin is the goal.

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Smoked boudin is awesome.

Otherwise, grill it like you would any other sausage.

GRILLED

Microwave for 20-30 seconds, cut the skin back, grab you a sleeve of Ritz or saltine crackers and go to town.

Smoked is OK, but it's really easy to over-smoke, which ruins it.

It's awesome mixed up in some scrambled eggs, tossed on a tortilla with some good sharp cheddar and a smidge of Louisiana Hot Sauce (or Tobasco).

Fry it in a skillet, then fry your eggs and top the fried eggs with your boudin. Egg yolk and boudin is just awesome. Sop it all up with a biscuit.

Fry it up in a skillet and sandwich as much as you can between a good buttermilk biscuit that has a healthy dollip of melted butter in it. Heaven.

Only time I've ever eaten skin is when it's smoked.

Boudin is also great in yeast rolls- make rolls, put a spoonful of boudin in the middle, pinch it closed really well and toss it in a pan of hot oil.

Also fried boudin balls with cheese in the middle!

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Is it Zummos? Thats some of the best u can get in bmt!

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FIFY