Smoked Boudin

Discussion in 'Sausage' started by az_redneck, May 20, 2007.

  1. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Anyone ever smoke boudin or would this be considered a mortal sin in Louisiana?

    How do you think they would taste?
     
  2. teacup13

    teacup13 Master of the Pit OTBS Member

    i believe the first time i had it was smoked at the Corn Festival in Bunkie,LA.... so far its been the best i've had so far...

    so YES...smoke it..lol
     
  3. deejaydebi

    deejaydebi Smoking Guru

    I could be wrong but I don't think anything is off limits to smoking!
     
  4. zapper

    zapper Smoking Fanatic OTBS Member

    I tell you fwor shore, dare is no wrong way to eats budang, ezcepzin not to eats it at all!
     
  5. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    OK someone's got some 'splainin' to do, Lucy. What is this?
     
  6. zapper

    zapper Smoking Fanatic OTBS Member

    I used to work with a few of 'dem "Coonazzes", Good people! (even though a couple had spent most of their adult life behind bars and I question if they were let out or broke out[​IMG] ).

    There favorite pastimes were eating, drinking and fighting! About once a month they would make a road trip back home and come back with a months worth of supplies. I mean that they would put on a Cajun feast that was unbelievable! And after the feast? Well, fist fighting of course!
     
  7. teacup13

    teacup13 Master of the Pit OTBS Member

  8. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    thank you!
     
  9. zapper

    zapper Smoking Fanatic OTBS Member

    I got to tell ya, sum dem cajuns iz hard to listen to. Becuzn it ain't no French dey talkin ain't no two talkin da same speak even.

    Boudin is said many different ways Boo-dain, kind of drawn out or Boo-dang, kind of cut short or Bow-dan, depending on what bayou you was raised on.

    The only thing for certian is that no matter how you say it, is is some good stuff!
     
  10. oillogger

    oillogger Meat Mopper OTBS Member

    I eat a link of boudin every Monday morning even if I am not hungry. It is one of my favorite cajun foods. I've had shrimp, crawfish, blood, smoked, and regular boudin. So far my favorite is the regular follow by smoked. The better boudin I've found usually always comes from the Acadiana area.
     
  11. teacup13

    teacup13 Master of the Pit OTBS Member

    i like regular boudin...not fond of the blood ones but like the mudbug ones..the spicier the better
     
  12. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    I made about 20# of boudin blanc tonite. I haven't smoked it yet. My son was in a hurry so we couldn't get it in the smoker quick enough. I had to settle for smoked quail I got last season, wrapped in bacon and a load of ABT's along with some elk brat's we also made..

    All dipped in some homemade spicy mustard and chased with some cold beer.. Didn't have any homemade sauerkraut this time around. Guess it's time to get some fermenting in my wife's closet again. She got so mad at me the last time, she threw out my fermenting bucket. She had NO IDEA I have about 6 more..lol

    Oh, are you hungry yet? :)
     
  13. stillcajun

    stillcajun Smoke Blower

    Oillogger,

    I make special trips down home just to get boxes of the stuff. I stay away from the blood stuff. Not my cup of tea. You're right about one thing tho. The acadiana area makes the best boudin running as far as I'm concerned.

    Speakin of...I've got some boudin in the freezer..I guess I'll be sticking that out on the smoker tomorrow. :)
     
  14. squeezy

    squeezy Master of the Pit OTBS Member

    Several years ago while vacationing in the area, I shared some seafood boudin with the hotel manager (it was his supper) ... the aroma made me ask about it.
    Now that is hospitality. [​IMG]
     
  15. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    There's a huge oriental market about 30 miles away from my house that sells "all" kinds of pork products. That's where I get my pork liver for making boudin. I picked up some pork bellies the other day for bacon. They even sell pork bungs but those won't be hitting my smoker anytime soon! [​IMG] Who would buy those for consumption unless they were starving..yuck! I saw better cuts of pork that were cheaper..
     
  16. squeezy

    squeezy Master of the Pit OTBS Member

    Would this be found under the curly bit opposite of the end that oinks?
     
  17. It's hard to beat smoked boudin. The only out of the package store bought that I have found worth anything is http://www.djsboudain.com/index.cfm . The green label isn't bad. But thats all I've been able to find in stores anymore. The red label though will get you sweatin. I love it with my steaks. I usually throw a couple links on when grilling and then cut it out of the skin and onto the plate next to the steak. When the steak juice runs into it...ahhh good stuff. [​IMG]
     

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