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Casings tend to burst if you boil them on a full boil. Continue to cook uncovered for another 10 to 15 minutes.
Boudin is ready to eat in 10 to 15 minutes.
How to eat boudin sausage. Heat the oven to 300 degrees Fahrenheit and line a rimmed baking sheet with foil if you want boudin with a seared crispy texture. Lay on Foil Coat the foil with a thin sheen of oil and place the boudin links on it spacing them at least 1 inch apart. Slide the boudin in the oven.
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 also steam the boudin in a double boiler or by using a colander over a steaming pot of boiling water. Mud Bug Sausage Louisiana Crawfish Boudin Cajun and Creole Cuisine from the steamy streets of New Orleans to the back bayous of Louisiana is a unique mélange of cultures frugality and inventions of necessity that has brought us Jambalaya Gumbo Etouffée Dirty Rice Beignets and Andouille sausage.
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features. Another perfectly acceptable way to eat boudin especially when buying it from a local sausage stand is to break open the tough exterior casing with a knife or your teeth and simply squeeze the delicious rice and pork filling into your mouth. Dont pick the blood sausage with a fork but with a needle instead.
It wont split in half during cooking. Keep some mini boudin in your fridge. They are delicious as an appetizer.
Diced and mashed up use the blood sausage in a parmentier for a last minute meal. Place boudin links in water and bring up the water again to nearly boiling. Casings tend to burst if you boil them on a full boil.
Continue to cook uncovered for another 10 to 15 minutes. Place the links onto a platter and let them cool a little before eating or slicing the links in bite-sized pieces. Place boudin links in water and bring up the water again to nearly boiling.
Casings tend to burst if you boil them on a full boil. Continue to cook uncovered for another 10 to 15 minutes. Place the links onto a platter and let them cool a little before eating or slicing the links in bite-sized pieces.
I live in the Los Angeles area and a friend of mine just brought me back 3 boudin blanc sausages from New Orleans. Id love some great interesting ideas on dishes preparations accompaniments etc. If playback doesnt begin shortly try restarting your device.
Videos you watch may be added to the TVs watch history and influence TV recommendations. To avoid this cancel. Instructions Preheat the grill to medium heat about 400-425F.
Place the sausages on the grill making sure there is space between them. Close the lid and cook for 4-6 minutes. Turn the sausages over close the lid and cook for another 4-6 minutes.
Boudin is a combination of pork rice peppers onions and a variety of Cajun spices stuffed into a sausage casing and served up hot. In some cases seafood or other ground meats may be added to the boudin mixture for added flavor. A common way to eat boudin is to squeeze it out of the casing and eat it on crackers sometimes along with a squirt of mustard.
The point though is that unlike French boudin blanc Cajun boudin is casual fare even finger food which is as likely to be eaten in a parking lot as at the table.