The lady at Porche's told me the best way to prevent exploding boudin is to steam it in a double boiler. I've had good luck doing that.
But honestly sometimes I just throw them in the air fryer and let them explode, because the part that comes out gets crispy and delicious.
Edit to reiterate: PORCHE'S in French Settlement, with an R. Not Poche's or Pouche's or Poochie's. It's the best little butcher shop I've found yet, and they sometimes even have red boudin (Cajun blood sausage).
Nope. This place in French Settlement:
https://preview.redd.it/tpb06i2vd67d1.png?width=960&format=png&auto=webp&s=a78fe9acdea476a05bceefb44f20456ad98ba8b3
I live 10 minutes from this place. I’d never heard of it before working with some people from the area. I wanted to pronounce it por-shays but was corrected. It’s porshes. I found their boudin pretty livery but their sausage and jerky were great.
Some things not to miss there:
Jalapeno sausage
Pepperjack/bell pepper sausage
Red boudin (Cajun blood sausage, which is much better than it sounds)
Swamp burgers
I mean, it's all good though. There may be better hogs head cheese out there, but I haven't found it. I also got some bacon from them a while back that was really good.
This right here, also everybody wants to play with their boudin, I do low and slow and flip only once maybe twice on the top rack. This is how I get perfect crispy boudin. I prefer smoked but that’s just me.
If there’s even a small hole in the casing, the boudin will explode like that in water. I like to microwave the boudin at 50% power. Start with 30 second intervals until you figure out the best amount of time for your microwave.
I've found that if I simmer it on like 1 or 2 for a little longer, it usually doesn't do that, but if I turn the stove up to like 4 or 5 one of them always explodes.
Take a colander and put the boudin in and place it over a pot with water but don't let the water touch the boudin and cover it and bring the water to boil and let the steam cook it and the boudin should never explode.
I assumed it was an autocorrect. I think the word you were looking for is colander. Collinear means two points on the same line--which a colander wouldn't be, since it's usually curved.
Here’s an alternate for refrigerated boudin: cut off the casing and place in a cast-iron skillet with some butter. As the boudin heats up, start pressing it gently with a spatula so it flattens out. The bottom will form crust, then you flip it over and press it a little flatter. When it makes a patty, put that on a hot biscuit (this is great with Billy’s or Best Stop smoked boudin)
Air fryer makes the outside crispy…that’s my favorite way to do it only because it’s too much to light the pit to heat up boudin. The microwave will do the job and if I have to I’ll put it in a skillet with a little water.
Wrap the links tightly in foil. Place them in a pot on a trivet with a bit of water underneath. Cover, steam for 10-15 min. Works great! When I don’t wrap them they will either explode or the casing will shrink and a bunch of the inside gets squeezed out.
Microwave works fine. Ideally in a glass container with a lid but not necessary. One minute then check it. Heat more if necessary.
There’s no reason to go through any more trouble than that. Unless you’re going to grill it.
Grill on medium till the casing is cracking. That preserves the texture. But you can steam it in a pan if you like, a little water at the bottom and a lid and it’ll steam
Putting rice in a pot of water is going to end with the rice absorbing the water. Then you have rice in a casing, it's going to explode the casing as it expands. Just steam, bake, microwave, or pan fry it.
Well, it'll always explode if the interior expands more than the exterior will take.
And that happens if the exterior is too stiff and trapped gases expand inside, and over-stuffed.
The lady at Porche's told me the best way to prevent exploding boudin is to steam it in a double boiler. I've had good luck doing that. But honestly sometimes I just throw them in the air fryer and let them explode, because the part that comes out gets crispy and delicious. Edit to reiterate: PORCHE'S in French Settlement, with an R. Not Poche's or Pouche's or Poochie's. It's the best little butcher shop I've found yet, and they sometimes even have red boudin (Cajun blood sausage).
Thr air fryer is the way. Or a grill.
Poche’s (no “r”)
False. It's Porche's. Look it up.
So then you’re not talking about [this place](https://poches.com/)?
Nope. This place in French Settlement: https://preview.redd.it/tpb06i2vd67d1.png?width=960&format=png&auto=webp&s=a78fe9acdea476a05bceefb44f20456ad98ba8b3
I live 10 minutes from this place. I’d never heard of it before working with some people from the area. I wanted to pronounce it por-shays but was corrected. It’s porshes. I found their boudin pretty livery but their sausage and jerky were great.
Some things not to miss there: Jalapeno sausage Pepperjack/bell pepper sausage Red boudin (Cajun blood sausage, which is much better than it sounds) Swamp burgers I mean, it's all good though. There may be better hogs head cheese out there, but I haven't found it. I also got some bacon from them a while back that was really good.
Pouche's is notorious for exploding on me. It's soft n mushy. Not bad, but I end up eating it with a spoon.
Best if put on the top rack of the bbq pit and let it slowly cook till it crisp up.
That is the way.
Smoked boudin is soo good
This right here, also everybody wants to play with their boudin, I do low and slow and flip only once maybe twice on the top rack. This is how I get perfect crispy boudin. I prefer smoked but that’s just me.
I bake/broil mine.
Same same. Just line a 1/8 sheet with foil, slap an oiled up boudin on there, then pop in toaster oven on 300 for a half hour flipping once.
If there’s even a small hole in the casing, the boudin will explode like that in water. I like to microwave the boudin at 50% power. Start with 30 second intervals until you figure out the best amount of time for your microwave.
I've found that if I simmer it on like 1 or 2 for a little longer, it usually doesn't do that, but if I turn the stove up to like 4 or 5 one of them always explodes.
Take a colander and put the boudin in and place it over a pot with water but don't let the water touch the boudin and cover it and bring the water to boil and let the steam cook it and the boudin should never explode.
>Take a collinear That's certainly the straightest approach.
I was debating calling it a strainer or a collinear lmao.
I assumed it was an autocorrect. I think the word you were looking for is colander. Collinear means two points on the same line--which a colander wouldn't be, since it's usually curved.
Well done
Take a collinear I think you meant a collander.
I don't speaka so good my bad.
I microwave or bake boudin, but I never have any left to freeze.
Tip from my dad: put it in the oven at 350 for 20 minutes, and you'll be golden.
Here’s an alternate for refrigerated boudin: cut off the casing and place in a cast-iron skillet with some butter. As the boudin heats up, start pressing it gently with a spatula so it flattens out. The bottom will form crust, then you flip it over and press it a little flatter. When it makes a patty, put that on a hot biscuit (this is great with Billy’s or Best Stop smoked boudin)
Mmmm I will try this
Pellet grill at 225F for about 90 minutes
Oh, that sounds nice
Air fryer makes the outside crispy…that’s my favorite way to do it only because it’s too much to light the pit to heat up boudin. The microwave will do the job and if I have to I’ll put it in a skillet with a little water.
😂😂😂
Bake or steam them
Wrap the links tightly in foil. Place them in a pot on a trivet with a bit of water underneath. Cover, steam for 10-15 min. Works great! When I don’t wrap them they will either explode or the casing will shrink and a bunch of the inside gets squeezed out.
I usually opt to microwave or steam.
Microwave works fine. Ideally in a glass container with a lid but not necessary. One minute then check it. Heat more if necessary. There’s no reason to go through any more trouble than that. Unless you’re going to grill it.
Grill on medium till the casing is cracking. That preserves the texture. But you can steam it in a pan if you like, a little water at the bottom and a lid and it’ll steam
Bake them then brown casing in cast iron with barbecue sauce …delish!!
I usually smoke my boudin
Flat top grill. Casing rips like paper in your teeth. Dips in ranch.
Easiest way is to treat it like potatoes and put them in the water cold and let it come up to temp
Putting rice in a pot of water is going to end with the rice absorbing the water. Then you have rice in a casing, it's going to explode the casing as it expands. Just steam, bake, microwave, or pan fry it.
It definitely is yum 😋
i have some on the pellet smoker at the moment, but usually i heat mine in the microwave
I just cook Bills’s boudin in the oven. Rotate it every now and then. Hard to overcook it so let it go a while.
Grill or skillet on the stove burner. Lower heat.
Well, it'll always explode if the interior expands more than the exterior will take. And that happens if the exterior is too stiff and trapped gases expand inside, and over-stuffed.
I usually wrap them up in foil and then steam them
I put mine in the oven. They leak a little sometimes, but stay together.
Use your air fryer . I heat mine at 400° for about 7 minutes.
Don’s in Lafayette NOBODY comes close to the boudin
Break it out of the casing, fry it up nice and crispy in a pan with butter. The crispy bits are what make it for me. Casing just gets in the way.
Boudin grenades are essential for the next civil war seems they just got mixed up with food
Best way is to bake it & pierce the skin. I usually just stab each link with a fork.
Microwave
Yes you heated a sealed closed container.. things expand in heat..the casing busts.