Boudin

We used to travel to South Louisiana, Cajun Country, regularly on business. Developed a craving (addiction?) for boudin, a spicy, pork and rice sausage, that is available throughout the region. Now that we don't travel there as often, we get our boudin via mail order.

Here's the problem. The usual Cajun way to prepare boudin is to poach it in hot, but not boiling, water. We have tried this several times. All too frequently the casings pop and we wind up with weak boudin soup. Not good!

We ordered our Joule several months ago. It just occured to us that Sous Vide may be the solution to our problem. There should be a temperature sufficient to fully cook the boudin without popping the casings. Has anybody tried preparing boudin via Sous Vide? If so, what temperature produces the best results?

Thanks in advance. Meanwhile, Laissez les bon temps rouler.

Find more posts tagged with

How To Joule

Comments

fisher23

I have cooked other sausage, including hot dogs at 150F for 30-45 minutes with good results. Hope that helps.

matthewmicahhall

I think that low temp cooking and sausages were made for each other. It can get around one of the more common problems of overheating the sausage such that all of the juice is lost. It's not unlike the technique of beer braising brats. The upside is that you can get away with very little liquid when low temp cooking sausage in a bag, thereby minimizing flavor loss from the sausage. I tend to cook at 145F for 1 hour, chill, and then crisp up the sausages on the grill. I don't have specific experience with low temp cooking of boudin, but these general parameters should work (as would the time/temp recommendations of John Fisher). Good luck and please report back!

Steve_372295

Thanks. Will report back when my Joule arrives.

Steve_372295

Thanks. Looks like a good start.

Steve_372295

Still waiting (impatiently) for my Joule. I pre-ordered on June 29. So it will be at least a few weeks. Meanwhile:

I own a Cuisinart slow cooker. It has four temperature settings: High, Low, Simmer and Warm. I filled the crock with water and let it heat for a couple of hours at each setting. Then checked the water temperature. It turns out that at the "Warm" setting, the water temperature stabilized at 145*. Then I recalled Matthew's and John's comments. Hmmm. I took a Boudin package from the freezer (Comeaux's Pork Boudin). It appeared to be vacuum sealed. So far so good. I dropped it into the slow cooker pre-heated on the warm setting. A couple hours later I fished it out and opened it up. Perfect! Properly heated. Intact casing. Thanks Matthew! Thanks John!

Too bad the Cuisinart doesn't have a variable temperature control. 145* is high for many dishes. Oh well. I'll continue to wait (impatiently) for my Joule to arrive.

Suzanne_Raphael_256464

Steve, any new info on the sous vide boudin??

Erik_Nichols_937855

I read this and tried it with crawfish boudin from Gonzales la. 50 min on 145degrees Fahrenheit. Then move to roasting pan @ 400 for 10 minutes turning 1 time. Could be 15 min, just watch it. Perfect texture and crisp. If your doing pork, probably go for another 15 min in the Sous vide bath.

Luca_Mauricio_1125541

I guess it's better than having a real addiction

there's lots of scary stories on addictionresource.com, so it's good you're addicted to food and not to something else.