Boudin is a form of cooked sausage whose ingredients include pork, rice, and vegetables, all of which are stuffed in a pork casing. Boudin is a common type of delicacy in Western European cultures.
Boudin uses ingredients such as simmered pork, dirty rice, spices, and vegetables mixed and then stuffed into a pork casing from pigs’ intestines. The case is then twisted at about 6-8 inches intervals to make sausage-size boudin.
How To Eat Boudin?
Boudin can be eaten alone before other meals as an appetizer. Boudin is an excellent starter meal for many European cuisines. Again, boudin can also be used as a filler on bread crackers or as an ingredient in sandwiches. Another consideration about boudin is that it can be eaten with or without its skin, depending on individual preferences.
Why Do People Remove Boudin Skin Before Eating It?
There are several reasons why people would prefer to eat boudin without its skin. However, such a decision is personal, and there is no harm whether you eat boudin with or without the casing. I like removing the skin for the following reasons.
- Tough to chew: Some boudin casings are tough in texture, making them hard to chew. As such, I always consider removing the skin when eating my boudin.
- Type of dish: Some cuisines require that the casing be removed, and the content used to prepare the meal.
- Taste: It’s worth noting that boudin casing has one of the best flavors. However, not everybody likes the taste. Thus, some people may opt for the removal of the skin.
Ways of Eating a Boudin
As earlier noted, there are various ways to serve a boudin. Here, I will explain some of the most appealing ways people have served boudin. Please pay attention.
- Serving a Boudin on its Own: A boudin can be served and eaten alone. That is good to know, especially when hoping to use it as an appetizer or a snack. A boudin served alone is tastier when hot than when cold. Thus, I would advise you to warm it up using either of the techniques I will provide later in the article.
- Serving a Boudin in Sandwiches: The technique will involve cutting the boudin into thin slices and using them as part of the components in a sandwich. When I choose this technique, I always remove the casing.
- Mix with Vegetables: The process involves the removal of the casing before chopping the boudin into small pieces. You can mix your boudin with other meals such as rice, vegetables, etc.
- Spaghetti: Boudin is one of the best accompaniments for spaghetti or pasta lovers. A combination of the two is a meal you never want to miss!
How Can I Warm a Boudin?
As earlier noted, a warm boudin is tastier than a cold one. So, if you are hoping to enjoy the flavor in total, I would advise you to use one of these warming techniques. The methods are quick and straightforward.
One of the most efficient techniques of reheating a boudin is grilling. The approach involves placing a boudin on a grill or a thick wire mesh and setting it on a heat source under it.
While using the technique, you will need tongs to keep turning the boudin and ensure all sides are well-heated.
The approach uses a steamer to warm the boudin to the required temperature. The advantage of the technique is that the boudin isn’t likely to lose its flavor.
Warming boudin using a steamer could take approximately fifteen minutes. However, when placing the boudin inside the steamer, ensure they have space between them and they are not on top of each other.
- Step 1: Cover the bottom of the steamer with about ½ inch high water.
- Step 2: Place the boudin in a single layer on the bottom of the perforated surface of the steamer.
- Step 3: Cover the steamer and place it above the heat source. After the water boils, let it cook for about 7 minutes.
- Step 4: Remove the steamer from the heat source and let it remain covered for about 15 minutes.
- Step 5: Remove the boudin from the steamer and serve them.
The technique entails warming the boudin using a microwave. When using a microwave, remember to wrap the boudin with microwave-safe plastics or wet paper towels to prevent the boudin from drying up. That’s because the wrapping prevents loss of moisture.
However, as you do this, be cautious because a dry paper towel is flammable in a microwave. Hence, the recommendation is to use wet paper towels.
Poaching or Boiling
It is one of the simplest techniques you can use to warm your boudin.
- Step 1: Place the boudins in a saucepan. Ensure they are separated, and none is on top of the other. Avoid putting so many boudins inside, but only a fitting number.
- Step 2: Add water to submerge the boudins completely.
- Step 3: Add 2 mL ground black pepper, 5 mL Cajun seasoning blend, and ½ teaspoon of table salt.
- Step 4: Let it boil for about 5 minutes, then reduce the heat and simmer it for an extra 12 minutes or so.
- Step 5: Using tongs, remove the boudin from the water and place them on a clean plate or tray.
The method is similar to that of the microwave, only that you use the oven in this case.
- Step 1: Begin by preheating the oven to 300 °F.
- Step 2: Wrap each of the boudins with a non-sticking foil.
- Step 3: Place the wrapped boudins on a baking sheet and then put the sheet inside the preheated oven. Let them cook for between 20 to 25 minutes.
- Step 4: Remove the boudins from the oven and carefully unwrap the foil paper.
- Step 5: Let the boudin rest for approximately 7 to 10 minutes before serving it.
Frequently Asked Questions to How To Eat Boudin?
How Can I Eat Boudin?
You can serve your boudin alone or use it as an ingredient in sandwiches. Again, you can also put boudin in rice or vegetable salads.
How Can I Reheat My Boudin?
There are several ways to warm a boudin, depending on your preference. Some of the best techniques include boiling, steaming, baking, microwaving, and grilling.
Can I Eat Boudin Raw?
Boudin is always pre-cooked and cannot be eaten raw. Even when cooked, warm boudins are tastier than cold ones.
Conclusion to How To Eat Boudin?
Boudin is a type of pork sausage that is prominent in Western European cuisine. It is usually made of pork, seasonings, rice, and vegetables, stuffed into casings.
It can be served alone or as a side to many other dishes, like sandwiches and pasta. It is pre-cooked but can be warmed using a variety of cooking methods like baking, grilling, steaming, poaching, and even microwaving.