How To Cook Boudin Without It Exploding

How To Cook Boudin Without It Exploding – What Does It Mean To Poach A Sausage? The absolute best way to keep sausages from exploding is to poach them before frying. While this does seem like an unneeded extra effort – no one wants extra washing up – it’s the only way to guarantee an explosion-free sausage.

Is Boudin Sausage Already Cooked?

Unless boudin stuffing is sold as a raw product, it is almost always cooked when you buy it.

Boudin is made from pork, which is unsafe to eat raw or undercooked. Also, it isn’t the type of sausage that’s dry-cured.

Therefore, boudin must always be cooked thoroughly before being eaten.

How to Cook Boudin on the Stove (How to Boil Boudin)

If you want to cook boudin on the stove, you’ll need a large pot of water, and if you wish, a blend of Cajun seasonings to add flavor to the water.

Use these steps as a guideline to cook boudin on the stove:

  • Bring a large pot of water to boil. Ensure that there will be enough water to submerge the sausages.
  • Lower the heat to medium once the water is boiled, then place your boudin sausages into the pot. Do not boil the links on a full boil, as the casings may burst.
  • Let the boudin cook for approximately 15 minutes, then line a plate with paper towels to transfer the links.
  • Let them cool slightly before eating.
  • What’S The Best Way To Cook Boudin?

    There is no one definitive answer to this question. Some people prefer to cook boudin by frying it, while others might bake it in the oven.


    How do you cook boudin in a pan?

    Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. The water will then be cooled, but keep heating the water up to a very light simmer. Do not re-boil the water, as this can cause the boudin casings to burst.

    Does boudin come fully cooked?

    Crispy-Skinned Boudin
    1. Preheat oven to 275 to 300 degrees F. Lightly oil a sheet pan and place the links on the sheet pan.
    2. Bake slowly for 25 to 30 minutes until the boudin is golden brown on the outside. Serve boudin on a platter with your favorite pickled okra and good whole grain mustard.

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