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Created by Chef Remy
Smoky, snappy chunks of Louisiana's beloved pork and rice sausage, kissed by open flame until the casing blisters and chars, served hot off the grill with a sharp Creole mustard that cuts through the richness like a cool breeze off the bayou.
Boudin is the soul of Cajun country. Every gas station, every meat market, every family gathering in Southwest Louisiana has their own version. My grandmother Evangeline made hers with pork shoulder, liver, and rice cooked in the same pot liquid, stuffed into casings and steamed until the filling was creamy and the casing just barely held together. That was eating boudin the traditional way: squeezed straight from the casing into your mouth, standing in the kitchen, no plate required.
But here's what I learned running Lagniappe for over twenty years: when you're feeding a crowd, you need boudin that travels. Grilling solves the problem beautifully. The casing firms up over direct heat, developing char marks and a satisfying snap. The filling stays creamy inside while the outside gets smoky and crisp. Thread them on skewers and you've got party food that disappears before it hits the table.
The Creole mustard is non-negotiable. That sharp, grainy bite cuts through the richness of the pork and liver. I've watched grown men stand at my grill eating four or five skewers in a row, dipping each piece in that mustard like their lives depended on it. That's the reaction you want. That's what good food does to people.
Quantity
3 pounds (about 6-8 links)
Quantity
2 tablespoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
1 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
24 (6-inch)
Quantity
for garnish
Quantity
for garnish
sliced
| Ingredient | Quantity |
|---|---|
| fresh boudin links | 3 pounds (about 6-8 links) |
| vegetable oil or melted butter | 2 tablespoons |
| Cajun seasoning | 1 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| garlic powder | 1/2 teaspoon |
| cayenne pepper (optional) | 1/4 teaspoon |
| Creole mustard | 1 cup |
| honey | 2 tablespoons |
| hot sauce | 1 tablespoon |
| Worcestershire sauce | 1 teaspoon |
| wooden or metal skewers | 24 (6-inch) |
| fresh parsley (optional) | for garnish |
| green onions (optional)sliced | for garnish |
If using wooden skewers, submerge them in water for at least thirty minutes before grilling. This prevents them from catching fire over the hot grates. Metal skewers skip this step entirely and conduct heat into the center of the boudin, which is a small advantage if you have them.
Cut each boudin link into pieces about one and a half inches thick. You want chunks substantial enough to stay on the skewer but small enough to eat in one or two bites. The filling might try to escape at the cut ends. That's fine. A little exposed filling chars beautifully and adds texture. You should get about three to four pieces per link depending on size.
Thread one or two boudin chunks onto each skewer. Brush all sides lightly with vegetable oil or melted butter. The fat helps the seasoning stick and promotes browning. Mix together the Cajun seasoning, black pepper, garlic powder, and cayenne if using. Sprinkle this blend over the boudin, turning to coat all sides. The boudin already has seasoning inside, so this is about building flavor on the crust.
Combine the Creole mustard, honey, hot sauce, and Worcestershire in a small bowl. Whisk until smooth. The honey mellows the mustard's sharp bite while the hot sauce adds depth and the Worcestershire brings that savory backbone. Taste it. Adjust the honey if you want more sweetness, more hot sauce if you want heat. This is your dipping sauce, so make it yours.
Preheat your grill to medium-high heat, about 400 to 450 degrees. Clean the grates thoroughly and oil them well. Boudin casings want to stick, especially if your grates are dirty or cold. Let the grill get properly hot before you start cooking. You should hear an immediate sizzle when the first skewer hits the grates.
Place skewers on the hot grill, leaving space between each one for even heat circulation. Cook for four to five minutes per side, about twelve to fifteen minutes total. You want deep char marks and blistered casing without burning. The filling inside is already cooked, so you're just heating it through and developing that smoky crust. Rotate the skewers to char all sides evenly. Listen for the sizzle and watch for the casing to tighten and blister.
Transfer the grilled skewers to a platter and let them rest for just two minutes. This allows the filling to settle. Scatter fresh parsley and sliced green onions over the top if you like. Serve immediately with the Creole mustard sauce on the side for dipping. Watch them disappear.
1 serving (about 210g)
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