Baking. It is sometimes confused with, and falsely compared to, Cajun boudin, an altogether different sausage containing rice, lots of spice, and made without the luxury of cream and butter. Bring water to a boil. Make sure the center of the Boudin is hot and steamy (at least 160° F). Heat for 3 to 5 minutes on “Cook” cycle. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced. Order Online: www.cajungrocer.com | www.LACrawfish.com. The water will then be cooled, but keep heating the water up to a very light simmer. Boil for 5 minutes. © Cajun Original Foods, Inc. 2018. Boudin blanc: Except for the blood, this white sausage is the combination of pork, pork liver, and heart meat. Learn how to cook great Boudin blanc . Deselect All. How to poach boudin: Prepare water by seasoning lightly with Cajun seasonings (or salt and pepper). Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Boil the links for 4 to 5 minutes, or until the links are too hot to grab with your fingers. How to cook boudin in a steamer pot: Place several links in enough water to cover the bottom of the steamer pot (a rice cooker works well). The meat used in Boudin Blanc can be either minced pork, minced pork and veal, or chicken. Case in hog casings. Cajun Original has both Hot and Regular Pork Boudin, as well as Crawfish Boudin. Make sure your boudin has a steaming hot center (at least 160° F) prior to serving. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° F). Site Design by Torapath Technologies. Poaching. Boudin is a type of sausage native to France. 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 each side on very low heat, in a cast iron skillet. Instructions Pulse peppercorns, caraway, cayenne, nutmeg, allspice, bay leaves, and cloves in a spice grinder until fine. Photo Credit: podchef. Boudin blanc recipe. Do not brown too darkly, as the skin turns bitter. The dish became popular in Louisiana and Cajun cuisine after being introduced by the French. Boudin is ready to eat in 10 to 15 minutes. Cooking boudin sausage is a relatively quick process as this meat is precooked before it's put in the casing. After cooking the Boudin, it is best to let the links set for a minute or two before cutting into them. How to cook boudin in the microwave: Place link of Boudin onto an approved microwavable plate in the microwave oven, and cover with a paper towel to avoid splatter. Once it is defrosted, you should place the boudin links in a stock pot and (just barely) cover them with water. The boudin can stay at this setting for hours. Boudin means “pudding,” and has a smooth, elegant, voluptuous texture. Good appetite! You can also steam the boudin in a double boiler, or by using a colander over a steaming pot of boiling water. Boudin ball : It is a Cajun variation of boudin blanc which is in a form in a battered ball shape instead of being stuffed into pork casings, and then fried in a considerable amount of oil. Boudin links are also delicious in a sandwich, or served with eggs for breakfast! Cook boudin in the oven, on the stove or grill it. French boudin blanc is usually simmered and served with gravy or other type of sauce but may also be gently cooked with some butter in a pan. Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. If you are interested in how to cook boudin but don’t know where to ... Microwave Oven. Turn over, and heat for another minute or two. If you are interested in how to cook boudin but don’t know where to start, see below for some of the ways you can get that authentic Cajun flavor at home. How to cook boudin in the oven: Preheat your conventional oven to 300° F.  For a crispy Boudin, place link in the oven on a lightly-oiled cookie sheet. Get Boudin Blanc Recipe from Food Network. Steam Cooking. Commercially sold boudin blanc comes pre-cooked in water. Cajun boudin blanc is also usually braised but has recently gained popularity being grilled. The original XVII C. formula is descended from a Medieval French recipe, making it one of the oldest sausages – and recipes – in Europe. First, you'll want to defrost the pack of boudin in tap water. They will keep a week in a cold refrigerator (below 40º F), and freeze very well up to three months. Boudin Blanc In 1805, Meriwether Lewis ate buffalo boudin blanc cooked by Toussaint Charbonneau, Sacagawea's husband, deeming it "one of the greatest delicacies of the forest." Do not re-boil the water, as this can cause the boudin casings to burst. 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 each side on very low heat, in a cast iron skillet.

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