Sourdough Boudin Sausage Dressing

This just happened by pure accident.  I was dicing some sourdough buns that were going stale for scattering out at the bird feeder in the back yard when it struck me that this sure looked like a good start on a dressing, and the Big T-Day dinner is fast approaching.

I considered cooking some chicken as I was digging through the big freezer when I came across what surely is my last package of boudin sausage from that Cajun Grocer place I’ve linked to before.  This “sausage” is not sausage as you may envision.  I’ve seen it described as “rice stuffing with its own gravy” and that is actually a good description.  Take it out of its casing and it falls apart.  dump those parts into some chicken broth and you have a creditable gravy, instantly.

Anyway, the way forward was clear.  I chopped some celery and an onion and started it cooking in a pan with some butter, adding minced garlic as it warmed up.  I broke apart two links of the boudin and added those with some chicken broth and simmered it a little, adding some fresh rosemary and thyme and some sage.

Tossed all of that with the cubed sourdough and baked it in a greased casserole for about 45 minutes at 350 until the top browned a little.  While that was baking I made the gravy as described, with some corn starch slurry added to thicken it somewhat.  Lovely way to start the morning, I feel so…frugal!  (h/t to our pal across the water)

2 thoughts on “Sourdough Boudin Sausage Dressing

  1. This looks like a very good idea. I ate boudin at some shops on the drive from south texas to new orleans, and it was so good. Nice work!

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