Does anyone know of any grocers who sell boudin sausage in Ca, central or northern?
Q. I'd rather not buy it online, way too expensive.
Asked by noe - Fri Jan 11 02:23:00 2008 - - 2 Answers - 0 Comments

A. Check this: The Sausage Factory (530) 221-8277 1244 Hartnell Ave Redding, CA 96002
Answered by ladyquesteur - Fri Jan 11 05:23:32 2008

can you cook boudin in the oven?
Q. every time I fry them they explode!
Asked by nicevideoshameaaboutthesong - Thu Jan 15 14:18:04 2009 - - 5 Answers - 0 Comments

A. take it out of the casing,then heat it up. make it the shape of a hamburger patty slap it between to slices of bread with mustard. what time it'll be ready?huh
Answered by Melissa L - Thu Jan 15 21:26:22 2009

Can you Barbecue Boudin on a Charcoal Grill ?
Q. I bought some frozen Boudin recently. I enjoy eating Cajun food but had never eaten or cooked Boudin before. There were no cooking directions on the package & I used my " Yankee " ingenuity and dropped the frozen Boudin into a pot of boiling water. Much to my dismay, I found that within a couple of minutes my Boudin had disintergrated into a pasty rice soup . I am cooking on an outdoor charcoal barbecue grill this weekend and was hoping that I could grill some of the additional frozen Boudin that I have left on the charcoal grill ? Can you Barebecue/Grill Boudin on a Charcoal Grill ? If so, do you need to defrost them first or can they be placed on the Charcoal Grill while they are still Frozen ? I have been advised that the Boudin… [cont.]
Asked by BIG BOPPER - Tue Jun 10 01:06:03 2008 - - 2 Answers - 0 Comments

A. what kind of boudin? is it boudin blanc, boudin rouge? crawfish boudin? if it is regular pork boudin in a casing then you should be able to heat it on a grill. these are precooked boudin right? usually boudin is poached until heated through as the pork, livers, and rice, have already been cooked before the sausage is stuffed into casings. all you are basically doing is heating them and maybe getting some "color" on them. defrost them, brush with oil (not butter or it will burn) and then heat at about 400 degrees until they are heated through. always use tongs anyways. never poke meat with a fork, all the juices come out then. really if they are in a sausage casing then they aren't any more fragile than other sausages. with alligator and… [cont.]
Answered by dances with cats - Tue Jun 10 01:21:21 2008

Potage potiron marron et boudin noir - Magazine Avantages

(Fremione)

ue, 24 Nov 2009 09:54:57 GM

Les legumes de saison et mon prefere en ce moment c'est le potiron! Associe au . boudin. noir c'est delice.

shrimp po-boys & boudin sausage: new addiction.

olivia

Wed, 28 Oct 2009 23:55:01 GM

shrimp po-boys & . boudin. sausage. Oct 28, 2009. new addiction. i have to work a few extra minutes [or rather just get to work on time] to support my new habit: the goal is to get a coin to land on the yellow rung. ...

Recette : Princesse Amandine a la ferme, boudin et foie gras de ...

unknown

hu, 26 Nov 2009 10:30:01 GM

(Relaxnews) - Pour 4 personnes - Preparation : 30 min - Cuisson : 20 min 5 pommes de terre Princesse Amandine 4 tranches de foie gras cru 80 gr de . boudin. (canard ou volaille) 4 petits bouquets de salade (mizuna, roquette.