Poaching – Boudin poaching instructions: Prepare water by lightly seasoning it with Cajun spices (or salt and pepper). Bring water to a rolling boil. Place boudin links into the seasoned boiling water so that they are completely submerged. The water will then be cooled, but the simmering temperature will be maintained.
How is packaged boudin cooked?
How to Roast Boudin If you desire a nice, crispy skin on the exterior of each sausage link, it may be more practical to roast the boudin. To roast boudin, simply preheat your oven to 300 degrees Fahrenheit. Then, arrange the boudin links on a lightly oiled baking sheet or roasting pan so that they are not touching.
CHEF & CONSULTANT Boudin blanc reigns supreme among French sausages. Boudin is a pudding with a silky, refined, voluptuous texture. The original XVII-century recipe is descended from a French medieval recipe, making it one of the oldest sausages – and recipes – in Europe.
- Boudin blanc from the town of Rethel in the northwest of France, near the Belgian border, is granted PGI status (Protected Geographical Indication).
- It is often confused with and falsely compared to Cajun boudin, a completely different sausage consisting of rice, an abundance of spices, and the absence of cream and butter.
In a cast iron skillet, cook boudin blanc in a small amount of fat – clarified butter, duck fat, lard, or, as I do for convenience, grapeseed oil with a dab of butter – uncovered for 10 minutes per side over very low heat. Do not brown excessively, as the skin will become bitter.
- Do not cover the pan, as the steam will cause the sausages to explode.
- Serve with Dijon mustard and new potatoes cut into matchsticks, sauerkraut, or both.
- I enjoy drinking cru Beaujolais wines, such as Morgon, Brouilly, and Fleurie, as well as Chinon, Friulian Schiava, and Alsatian Pinot Noir.
- Any delicious, lighter-bodied red wine served slightly chilled will suffice.
The fully cooked OFB boudin blanc contains pork, chicken, onions, cream, breadcrumbs, butter, salt, and spices. They can be refrigerated for one week (below 40 degrees Fahrenheit) and frozen for up to three months. ©2019 Christopher Lee: CHEF AND ADVISOR
Is the boudin already prepared?
How to Cook Boudin – If you purchase premade boudin, it is already cooked and only requires re-heating. This can be accomplished by simmering, grilling, baking, or some combination thereof (such as simmering it for a few minutes and then finishing it on the grill).
- Generally, the goal is to heat the sausage completely without burning the exterior.
- A combination of simmering, which thoroughly heats the sausage, and grilling or baking, which browns the sausage and crisps the skin, is therefore an effective method for cooking boudin.
- Grilling alone would likely cause the skin to burn before the interior is adequately heated.
If you make your own boudin, however, that’s an entirely different process, and depending on how you make it, you can simmer, steam, smoke, or grill it.
Poaching – Poaching boudin: Prepare water by lightly seasoning it with Cajun spices (or salt and pepper). Bring water to a rolling boil. Place boudin links into the seasoned boiling water so that they are completely submerged. The water will then be cooled, but the simmering temperature will be maintained.
Can you fry boudin sausage?
Creating Boudin Balls: – As an alternative to stuffing into casings, boudin can be formed into balls and smoked or deep-fried. However, the mixture holds together despite appearances. Using a 1/4-cup measure, form Boudin into balls. Form a ball from the mixture by squeezing it between your palms.
To Grill or Smoke: On a grill pan, place boudin balls. Grill or smoke at 300 degrees for 45 to 60 minutes. To Deep Fry: Roll boudin balls in all-purpose flour, then two beaten eggs, and finally two cups of bread crumbs, such as Panko. Deep-fry in four cups of vegetable oil heated to 350 degrees for approximately two minutes, or until breading is lightly browned.
Drain on a rack lined with paper towels. We favored the smoked boudin balls over the deep-fried ones. Incredible, right? The stuffed boudin was my absolute favorite. You may also enjoy our recipes for homemade andouille sausage and jambalaya. We did not use any curing salt for this boudin recipe because we smoked it at a higher temperature and at a faster rate.
How to Boil Boudin to Achieve the Best Results – If you do not have a steaming basket, boudin can also be successfully boiled. In addition to being evenly cooked and less messy than other methods, it is also simple to execute. Simply place a few uncut boudin pieces in boiling water and allow the water to return to a boil.
