Smoked Boudin
Boudin links brushed with olive oil and smoked slowly, with an optional fried boudin burger finish.
Servings 4 servings
Ingredients
Smoked Boudin
- 4 boudin links source's burger option allows 3–4 links
- extra virgin olive oil for brushing initially and during smoking
- barbecue rub optional
Optional Burgers
- large hamburger buns one per patty
- flour for coating patties
- lettuce, tomato, onion and cheese to taste
- ketchup, mustard, mayonnaise or hot sauce to taste
Instructions
Smoke
- Remove the boudin from its packaging and brush with olive oil. Sprinkle with a little rub if desired.
- Prepare the smoker for about 225°F using pecan, oak, apple or cherry.
- Place the links directly on the grate. Smoke about 3 hours, brushing with fresh olive oil about once each hour.
- Serve hot, with crackers or as desired. Follow the package's cooking requirements for the particular boudin.
Optional Burgers
- Remove smoked boudin from its casing and form into large patties. Coat lightly with flour.
- Pan-fry until golden brown, then place on lightly toasted buns with toppings and condiments.
Notes
Estimated yield: 4 servings assumes four substantial links, one per person; link sizes vary. The article does not specify the number of links for the smoking-only method, while its burger section calls for 3–4. Bun count depends on patty size, and burger frying time is additional. Follow the package for whether your boudin is raw or already cooked; smoke time alone is not a substitute for those directions.