Boudin is a combination of pork, rice, peppers, onions and a variety of Cajun spices, stuffed into a sausage casing and served up hot. In some cases, seafood or other ground meats may be added to the boudin mixture for added flavor. The ingredients are fully cooked before they are made into sausages, so by the time a link of boudin makes it to your kitchen, it requires only quick heating before serving.
Things You'll Need
Fill a pot with 1 inch of water. Bring the water to a boil over medium-high heat on the stove top.
Turn the heat down to medium and place the steamer basket in the pot of boiling water. If the water in the pot touches the food in the steamer basket, reduce the amount of water or choose a steamer basket that is not so deep.
Add the boudin to the steamer basket.
Cover the steamer basket with a pot lid.
Steam the boudin for approximately 10 minutes. Remove it from the heat and serve hot.
Preheat your oven to 325 degrees Fahrenheit.
Arrange the boudin in a baking pan in a single layer.
Cover the baking pan loosely with aluminum foil and pop it in the oven once the desired temperature is reached.
Heat the boudin for 10 to 15 minutes. Remove the boudin from the oven after heating and serve hot.
Lightly saturate a paper towel with tap water. Wrap a single link of boudin in the wet paper towel.
Place the wrapped link directly on the glass microwave tray and microwave on high heat for about a minute.
Remove the boudin from the microwave after one minute. When boudin is cool enough touch, give it a light squeeze. If it feels spongy, it is heated through. If not, pop it back in the microwave for 10 seconds, remove and perform the squeeze test again.
If you do not have a steamer basket, a metal colander of comparable size will do.
While the contents of a boudin tend to be soft and juicy after heating, the casing itself is often tough. Instead of trying to bite through the casing, hold the boudin in your hand and squeeze the savory contents into your mouth — abandoning the casing all together.
References and ResourcesBruce Aidells' Complete Sausage Book; Bruce Aidells, Denis Kelly
Stir the Pot: The History of Cajun Cuisine; Marcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux
Comeaux's: Boudin Heating Instructions