Things You'll Need
Cajun boudin blanc sausages
Pot of water
Crackers or French rolls
To those who are unfamiliar with it, Cajun-style boudin blanc can be puzzling to eat. Unlike most sausage, boudin is made with a loose, precooked filling stuffed into a thick, inedible casing. Once you understand how to eat the filling, you can dig into this casual snack without utensils. In Louisiana, vendors often sell boudin hot and ready to eat. Elsewhere, you can seek out boudin from specialty butchers or order it online and then heat the sausage just before serving.
Poach the boudin in water for about 10 minutes to warm it gently. Avoid bringing the poaching water to a simmer; it should be hot, but not bubbling.
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Cut into the boudin with your teeth or a knife to open the sausage casing. The casing is too chewy to eat, so you need to create an opening to extract the filling.
Squeeze the loose filling out from the casing, one mouthful at a time. You can either use your teeth to pull the filling out directly into your mouth, or use your fingers to squeeze some of the filling out onto a cracker or a French roll.
Top the boudin filling with an optional dollop of mustard -- preferably Creole-style mustard -- if you are eating it with crackers or rolls. However, boudin is a flavorful sausage that many diners enjoy without any embellishment.
Rather than eating the filling directly from the casing, you can also use it to make fried boudin balls. Shape the filling into balls, roll the balls in flour or breadcrumbs and then deep-fry them until they are golden brown.