Do not cover the pan, as the sausages will burst open from the steam. © Cajun Original Foods, Inc. 2018. Boudin is ready to eat in 10 to 15 minutes. Combine the remaining ingredients in a bowl and mix to combine well. Boudin means “pudding,” and has a smooth, elegant, voluptuous texture. How to poach boudin: Prepare water by seasoning lightly with Cajun seasonings (or salt and pepper). Boil the links for 4 to 5 minutes, or until the links are too hot to grab with your fingers. Commercially sold boudin blanc comes pre-cooked in water. Remove links from the water onto a platter, and let them sit for a couple of minutes before cutting into them. 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. After cooking the Boudin, it is best to let the links set for a minute or two before cutting into them. Saute, grill, or poach. Use a sharp knife to cut the Boudin into l” to 2″ links for Hors d’Oeuvres, or serve an entire link for an enjoyable snack. Cooking boudin sausage is a relatively quick process as this meat is precooked before it's put in the casing. Order Online: www.cajungrocer.com | www.LACrawfish.com. Boudin blanc is the king of French sausages. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. 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. Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. Photo Credit: podchef. The Louisiana version — Boudin Blanc Creole — has rice in it; European versions have milk in them. 2 1/4 pounds boneless chicken breast and thigh, cubed Do not cover the pan, as the sausages will burst open from the steam. Make sure your boudin has a steaming hot center (at least 160° F) prior to serving. The meat is finely-ground and mixed with bread and cream, then seasoned with spices such as marjoram and sage. If you are interested in how to cook boudin but don’t know where to ... Microwave Oven. 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). 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 brown too darkly, as the skin turns bitter. Boudin blanc recipe. Cook until the liver is tender. Serve with Dijon mustard and parslied new potatoes, or sauerkraut, or both. The dish became popular in Louisiana and Cajun cuisine after being introduced by the French. How to Cook Boudin Sausage in the oven, microwave, or by steaming and poaching. 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. Boudin blanc: Except for the blood, this white sausage is the combination of pork, pork liver, and heart meat. Get one of our Boudin blanc recipe and prepare delicious and healthy treat for your family or friends. Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Next, bring the water to a boil (medium-high to high heat should work). Case in hog casings. Boudin is a type of sausage native to France. 1/3 cup cream. 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. How to cook Boudin. I love to drink a cru Beaujolais – Morgon, Brouilly, or Fleurie – a Chinon, Friulian Schiava, or Alsatian Pinot Noir. Learn how to cook great Boudin blanc . 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. They will keep a week in a cold refrigerator (below 40º F), and freeze very well up to three months. You can also steam the boudin in a double boiler, or by using a colander over a steaming pot of boiling water. The meat used in Boudin Blanc can be either minced pork, minced pork and veal, or chicken. These are traditionally served with a side of potatoes. Crecipe.com deliver fine selection of quality Boudin blanc recipes equipped with ratings, reviews and mixing tips.

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