How to Cook Boudin Sausage in the oven, microwave, or by steaming and poaching
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 spirit at home .
How to cook boudin in the microwave : place associate of Boudin onto an approved microwavable plate in the microwave oven, and cover with a newspaper towel to avoid spatter. Heat for 2 -3 minutes ( Depending on the potency of your microwave ). act over, and heat for another minute or two. Make certain the center of the Boudin is hot and steaming ( at least 160° F ) .
How to cook boudin in the oven : Preheat your conventional oven to 300° F. For a crisp Boudin, position link in the oven on a lightly-oiled cookie sheet. Allow to heat for 20 minutes, turning the connection over every 5 minutes. Make sure the inner temperature of the Boudin gets hot and steaming ( at least 160° F ).
How to cook boudin in a steamer pot : Place several links in enough body of water to cover the bed of the steamer pot ( a rice cooker works well ). Heat for 3 to 5 minutes on “ Cook ” cycle. then change setting of the steamer pot to “ Warm ”. Boudin is ready to eat in 10 to 15 minutes. The boudin can stay at this setting for hours. You can besides steam the boudin in a double kettle, or by using a colander over a steaming potentiometer of boiling water. Make sure your boudin has a steaming hot center ( at least 160° F ) anterior to serving.
Reading: Cooking Tips Archive – Cajun
How to poach boudin : Prepare water system by seasoning lightly with Cajun seasonings ( or salt and pepper ). Bring urine to a churn. Place links of boudin into the seasoned boil water such that they are wholly submerged in the water. The water system will then be cooled, but keep heating the body of water astir to a very ignite simmer. Do not re-boil the water, as this can cause the boudin casings to burst. Continue to cook, exposed, for about 10 to 15 minutes. Remove links from the water onto a platter, and let them sit for a couple of minutes before cutting into them. Make certain your boudin has a steaming hot concentrate ( at least 160° F ) anterior to serving .
After cooking the Boudin, it is best to let the links set for a minute or two before cutting into them. Use a sharp knife to cut the Boudin into fifty ” to 2″ links for Hors d ’ Oeuvres, or serve an integral link for an enjoyable nosh. Boudin links are besides delightful in a sandwich, or served with eggs for breakfast ! Cajun Original has both Hot and Regular Pork Boudin, equally well as retreat Boudin .
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