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FREQUENTLY ASKED BOUDIN QUESTIONS | |
A: There are several methods to heat your links of boudin once you’ve got them home and they are thawed.
• Method One: Toss your thawed links into a small amount of boiling water for about 5 minutes.
• Method Two: Throw
the links on your bbq pit and heat through. This method will add
flavor to the
link and will produce a crispy
casing.
• Method Three: Place in a steamer or rice cooker and steam until hot.
• Method Four: Microwave until heated through.
• Method Five: Place in a 300 degree oven until heated through (crispy casing will result).
Q: How do I pronounce it?
A: Pronunciation – This is a tricky one for non natives. From the spelling, you’re likely to want to pronounce it “boodin” but the proper pronunciation is “boodan” or “boodeh.” But, don’t be intimidated by the pronunciation because it is perfectly permissible to refer to boudin in the form it takes: a “link.” Just ask for a “link” and you’ll be fine.
• Method Three: Place in a steamer or rice cooker and steam until hot.
• Method Four: Microwave until heated through.
• Method Five: Place in a 300 degree oven until heated through (crispy casing will result).
Q: Is it raw?
A: Unless it is sold as a raw product in a place like Seattle, boudin is pre-cooked and only needs to be heated through.Q: How do I pronounce it?
A: Pronunciation – This is a tricky one for non natives. From the spelling, you’re likely to want to pronounce it “boodin” but the proper pronunciation is “boodan” or “boodeh.” But, don’t be intimidated by the pronunciation because it is perfectly permissible to refer to boudin in the form it takes: a “link.” Just ask for a “link” and you’ll be fine.
Q: Why is boudin so good?
A: Because it is authentic.
Q: Do you, the Linksters, make guest appearances?
A: Yes. In fact the Linksters have served as judges at various bbq cooking contests around Louisiana and will make various appearances when called upon to do so.
Q: If I send you some of my homemade boudin will you review it for me?
A: The gesture is appreciated, but we prefer to go directly to the producers of boudin. However, out-of-state producers may ship a sample of their product for review and inclusion on the website. With limited exceptions we do not formally review private reserve brands.
Q: Will you serve as a consultant to help me make a better, more marketable, boudin?
A: Yes. In fact several boudiniers have altered their recipes, with positive results, based on advice from the Linksters.
Q: Have you ever been to Montana and does anyone there make good boudin?
A: Yes, I’ve been to Montana several times. I never found boudin there, but I didn’t really look.
Q: What is the most boudin you’ve ever eaten at one time?
A: Once I ate four links from four different places. I was stuffed.
Q: Have you read the article “Boudin By the Bite” in Louisiana Life?
A: Not only have I read the article, but I wrote the article. You can find a copy, for your reading pleasure, here:
Q: What kind of dog is that and how do you get it to leave the link on its nose?
A: The dog is a Rhodesian Ridgeback. She’s highly “food motivated” and she’ll put up with just about anything if she knows there is food in it for her.
Q: Where can I buy some boudin themed shirts and stuff?
A: Try our giftshop at: http://www.cafepress.com/boudinlink
Q: Have you every eaten "haggis" in Scotland, and noticed that it is boudin, except that everyone talks funny, saying things like "will ye be wanting morre of this fine 'aggis, lad?", or "Aye, dere's a lot a dead rrrrabbits on da rrrroad, seems like". Could it be that some wily Scotsman took the recipe back to Scotland?
A: hmmmmmm.
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