Grilled boudin sausage offers a Cajun culinary experience packed with healthy rice, vegetables and pork shoulder meat. Like many other popular grilling sausages, boudins don't take long on the grill because they are usually pre-cooked. You can heat the center and brown the casing of the sausages in about 10 minutes. Boudin is a staple food in southern Louisiana, so pair it with other regional foods, such as spicy gumbo or okra and stewed tomatoes, to enjoy a true Cajun experience.
Cover fresh boudin sausage with plastic wrap or place in an airtight container. Set the sausage in the refrigerator overnight to allow the ingredients to temper. This step is not necessary for store-bought boudin, which has presumably been kept refrigerated for at least several days since it was stuffed.
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Preheat the grill to medium-low heat. Simply adjust the dial on a gas grill to set the temperature. If you use a charcoal grill, use just enough charcoal to cover the bottom of the grill in a single layer. This lower temperature allows the center to get hot without first burning the outside.
Place the boudin sausage links directly on the hot grill if you prefer a crispy casing. Wrap the boudin in aluminum foil before placing if you prefer a softer casing.
Grill the boudin sausages for about 2 to 5 minutes per side, or until the casing turns brown and crispy. As a general rule, the boudin is ready to be turned when the casing splits open after turning brown and crispy. Boudin wrapped in aluminum foil won't turn brown and crispy, so you only need to heat it through.
Flip the boudin links over with a pair of tongs and cook for another 2 to 5 minutes. Insert a meat thermometer into each sausage link; the sausage links are cooked when the internal temperature reaches above 160 degrees Fahrenheit. If the internal temperature is not reached after 5 minutes on the second side, flip them and cook in 1-minute intervals until they reach 160 F.
Things You'll Need
Plastic wrap or container (optional)
Aluminum foil (optional)
Avoid poking holes or tearing the casing before placing on the grill; holes and tears allow the natural juices to leak out and can dry out the boudin.
Check the label carefully to determine if the sausage was precooked before stuffing the boudin. If the sausage is pre-cooked you only need to reheat the sausage, but if it's made with raw pork and steamed rice, it's especially important to cook them to an internal temperature of 160 F. In this case, it's best to boil or steam the boudin until the sausage is cooked through, and add them to the grill just to crisp the casing.