I recently purchased some fresh boudin from a local specialty seafood market in Rockport.
Looks like the real deal.

I've had boudin before and love it, but not sure how to cook it.
I would assume it needs to be boiled, poached or steamed first to cook then either grilled or seared on the cast iron skillet.

I'd like to cook it without the casings busting open.
Yes, I'm aware you don't eat the casing on boudin.

Thanks in advance.

Smoke 'em!

The rice is already cooked so you can typically throw them straight on the grill. That's how I've done it in the past anyway.

Cool, I haven't had luck in the past grilling boudin but may give it another try.

The boudin I've had before is squeezed out of the casing and put on a cracker or eaten straight up sans casing, but I'm a relative noob to the whole experience.

I'm a hobby sausage maker and ain't skeered of eating it with casing on, just hadn't seen it consumed like regular sausage before.

Thanks again.

on the smoker is the best way, then grilling, then in the oven

Smoke low and slow like a brisket. I guess with higher heat the rice expands too quickly and breaks the casing?? Not sure but straight up grilling from raw over flame doesn't tend to work.

We also put a little oil in a cast iron skillet and heat it slowly in the oven. ~225*f for 45 min or so. Flip occasionally to encourage browning, but it's not the best method.

A local butcher in Kerrville makes excellent boudin and we eat it regularly, especially this time of year into football season. No one ever told me not to eat the casing and its been fine for many years now. Typically cook it in a cast iron skillet with a little oil an loosely covered in foil, but learned to start slow with the heat and build up so they don't burst open.

I love to slice it 1/2" thick and eat on a saltine cracker. Perfect football watching food.

AlaskanAg99 said:

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Dipped in beer batter and fried.

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Not sure if serious... but I'm about to try this.

Normally ... i just throw it on the grill ... and I damn well eat the casing every time.

phideaux_2003 said:

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Smoke low and slow like a brisket. I guess with higher heat the rice expands too quickly and breaks the casing?? Not sure but straight up grilling from raw over flame doesn't tend to work.

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This is the correct answer.

AlaskanAg99 said:

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lazuras_dc said:

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AlaskanAg99 said:

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Dipped in beer batter and fried.

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Not sure if serious... but I'm about to try this.

Normally ... i just throw it on the grill ... and I damn well eat the casing every time.

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100% srs. Did this at a crawfish boil. Roll them into balls, then in flour, then beer batter and into fryer.

I made about 50 the night before, and I was beer battering shrimp, zucchini, shrooms, onion rings and even crawfish tails....boudain balls were the #1 favorite.

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Try rolling it around a cube of cheddar. Never heard of beer batter though, only flour/egg wash/bread crumbs

Boudain balls are awesome.

And in case it wasn't clear, you take the boudain out of the casing and then roll into balls.

La Fours said:

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And in case it wasn't clear, you take the boudain out of the casing and then roll into balls.

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Makes sense, I've had boudin balls... I thought you friend the whole thing like a sausage in the casing lol

I mean, I guess you could do that.

GAC06 said:

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AlaskanAg99 said:

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lazuras_dc said:

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AlaskanAg99 said:

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Dipped in beer batter and fried.

---

Not sure if serious... but I'm about to try this.

Normally ... i just throw it on the grill ... and I damn well eat the casing every time.

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100% srs. Did this at a crawfish boil. Roll them into balls, then in flour, then beer batter and into fryer.

I made about 50 the night before, and I was beer battering shrimp, zucchini, shrooms, onion rings and even crawfish tails....boudain balls were the #1 favorite.

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Try rolling it around a cube of cheddar. Never heard of beer batter though, only flour/egg wash/bread crumbs

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It was at a Homebrew crawfish boil so everything was in beer batter. Either a Belgian golden strong or imperial stout. Was so much fun. I'll have to try the cheese option, didn't think of that.

Scott, LA boudin festival had 8-10 different vendors. Almost all of them offered boudin balls with a hunk of cheese in the center. Monterrey Jack seemed to be the most popular.

Seafood boudin never sounded good to me but damn if Don's Boudin and Cracklins didn't change my mind on that.

lazuras_dc said:

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La Fours said:

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And in case it wasn't clear, you take the boudain out of the casing and then roll into balls.

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Makes sense, I've had boudin balls... I thought you friend the whole thing like a sausage in the casing lol

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Take that somewhere else. We don't care for pervs. /joke