I've never heard of such a thing, I guess the laws of anything goes with beer and grillin apply here........interesting.
I accidentally discovered in a skillet with a little olive oil for too long makes them crispy goodness on the outside.
I really prefer the full lager beers as they have much more flavor, but your favorite domestic will suffice. Give it a try and let me know what you think.
Doesn't take very long, just until they have a nice golden 'crisp' to them. Too much heat and you'll split the casing.
A friend of mine with a Louisiana meat pie truck in Austin makes a fried pie with boudin and blue cheese that she calls Bleuxdin. It's a local hit and very tasty.
The way they use boudin in dishes. His best dish is called "Sweet Baby Breesus" and it's a small buttermilk biscuit with bacon fried boudin and steen's syrup. It's literally the best thing I've ever eaten. Then there's the "acadian breakfast sandwich" with egg cheese and boudin on toast. Also the "Cajun Benedict". Just like eggs benedict but instead of english muffin, it's french bread, instead of ham, it's boudin, and instead of hollondaise, it's gumbo. It's served in a bowl and is incredible. Everything there is good. He's opened for dinner Friday and Saturday night and I've driven to Lafayette from Lake Charles with friends just to eat there. The owner was a close friend of my college roommates and was scott boswell's sous chef at Stella. He also ran stanley for a time. French Press is similar to Stanley during the day and Stella at night. Very cool place.
