Do you want to know how to cook boudin on the grill? Stay here to read this post.
Boudin is a Cajun meal. This is a sausage stuffed with rice, vegetables, seasonings and pork, all these ingredients are inside a natural pork intestine.
Like other grilled sausages, boudin does not take long to cook because it is almost always precooked.
You can heat the center and brown its casing for only 10 minutes.
Boudin is a staple in South Louisiana, so you can combine it with other foods from the region such as spicy Gumbo or Okra and stewed tomatoes.
How to prepare
- Cover the sausage with plastic wrap or place it in an airtight container.
- Place the sausage in the refrigerator overnight so that the ingredients are cold.
- You should not do this if you bought the boudin in a store, as it has almost certainly been refrigerated for days since it was filled.
It's time for to do this:
- Now is time to preheat the grill to medium-low heat.
- Just adjust the dial on a gas grill to make the temperature setting.
- If you have a charcoal grill use just enough charcoal to cover the bottom of the grill.
- The lower temperature allows the center to be hot without burning the outside.
- Place the boudin sausage on the hot grill, but first wrap the boudin in aluminum foil.
Cooking the sausage:
- Now cook the sausage for 2 to 5 minutes per side or until the sausage is brown and crispy.
- You will know it is done when you see it is brown and crispy.
- Flip the sausage with a pair of tongs and cook for 2 to 5 minutes more.
- Insert a meat thermometer into the sausage, you'll know it's done when the internal temperature is 160 degrees Fahrenheit.
- If it still doesn't reach internal temperature after 5 minutes, turn it over and cook for 1 minute intervals until it reaches 160 degrees Fahrenheit.
How to eat boudin?
Some people wonder whether they should eat the intestine or not.
The answer to this is: it's up to you, it's up to you to decide whether to eat it or not.
The most common way to eat boudin is to bite one end and squeeze the filling into your mouth.
You can eat part of the intestine this way. It can also happen that the boudin is loose.
Others ways of eat boudin
This is another way of eating boudin, squeezing out the casing and eating it on crackers.
Now, unlike the French bouding Blanc the Cajun boudin is an informal meal and you can eat it anywhere, as well as at home.
Not only that, you can also eat it for lunch, dinner or breakfast.
There are variations of boudin, it can be cooked with shrimp, duck, rabbit, crab.
It has rice but this can be substituted by corn bread.
The boudin rouge includes pork blood, that gives a red tone to the sausage.
Avoid making holes before placing the sausage in the crab.
Holes allow the natural juices to escape and this dries out the boudin.
Be careful, check the sausage (look at the label to confirm that it was precooked before stuffing the boudin).
If the sausage is precooked you only need to heat.
But if the sausage is rice sausage with raw pork it is important to cook to an internal temperature of 160 degrees Fahrenheit.
In this situation it is better to boil or steam it until it is well cooked.Then you can add it to the grill to crisp it up.
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