Boudin Casing Question

Discussion in 'Sausage' started by txsully, Nov 22, 2011.

  1. I picked some pre-cooked boudin sausage from the grocery store the other day and thought I would throw it in the smoker towards the end of the turkey smoke on Thursday.  I'm curious how the smoke will penetrate the casing.  Will it?  Maybe I should puncture the casing? Thanks.
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    If it was me, I would slice open the casing and pull it off and put on a small sheet of foil or in one of the foil pans you get from the grocer with the holes in it. 
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sully, mornin'... I would make sure the casing is dry before adding smoke... the smoke should penetrate the casing....

    letting the boudin "bloom" in the fridge for a few days (after the smoke) would help with the smoke penetration even more.... 

    Dave
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    We smoke boudin all the time.  Being mostly rice the Boudin should be fully cooked, just heat and serve, so heat on the smoker till warmed through.   Pricking the casing shouldn't hurt if it draws a lot of moisture while on the smoker, you don't want it to explode on you!  As previously mentioned pat dry with paper towels before smoking

    You may want to try boudin balls,  Like Scarbelly said remove the boudin from the casing and lightly smoke.   Mix with an egg or two to help hold it together if required, form golfball sized balls and roll in either seasoned flour, bread crumbs or corn flour.   Fry in hot grease till brown and warmed through.  Serve with your favorite spicy sauce.   
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Al, Do you freeze your balls before breading and frying? i have been told that it helps hold them together in the hot oil.
     
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Never had a major problem.  I roll them fairly small and the egg seems to hold it together pretty well.  Maybe without the egg and rolling them larger you would need to freeze them.  I'll remember that hint, thanks Eman.
     
  7. There's got to be a good joke somewhere here..............
     
    Thanks to all for the feedback.  Coincidentally, eman  - I just printed out your Turkey Gumbo recipe from another post.  That looks like a winner.
     
    Last edited: Nov 22, 2011

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