A cooked sausage made from pork meat, rice, various vegetables, herbs, and spices is called boudin blanc.
Boudin Blanc is a type of sausage, but not one that is commonly found in American markets.
Typically boudin is made from blood, which is a protein source. A special type of blood used in boudin is pork blood.
There are two types of boudin, which are made the same way. Fresh pig’s blood is included in boudin rouge, giving it a reddish hue.
Boudin blanc can be a European-style white sausage made from meat, eggs, milk, or cream.
The Louisiana/Creole style sausage can also be made with meat, rice, and Creole herbs and spices.
There is a lot of uncertainty about whether or not to cook boudin blanc. Ready-made boudin needs to be reheated after it has been cooked.
Boiling, grilling, steaming, or baking are some of the methods that are used to cook Louisianan boudin blanc.
To make boudin blanc from scratch, you need to cook the filling and the casing.
In this article, I will explain to you how to cook boudin blanc.
Is Boudin Blanc Already Cooked?
The filling is cooked before being stuffed into the case. All it needs is to reheat. The most common way to cook boudin blanc is by boiling, baking, steaming, or grilling.
5 Ways to Cook Boudin Blanc
Boudin blanc is usually pre-cooked and needs to be reheated when you get it home.
When cooking boudin blanc from scratch, the raw ingredients are brined for a few hours, then placed in the oven for up to 30 minutes to cook the natural casing.
Guidelines to follow when reheating boudin blanc.
It is the best technique for reheating and cooking boudin. This method gives you a crispy casing and improves the flavors.
- The temperature of your oven should be 300 Fahrenheit.
- Links can be placed on a cookie sheet or a baking dish by lightly oiling them.
- The boudin blanc can be put to heat for 20 minutes.
- They should be turned every 5 minutes or so during that time.
- If you want the internal temperature to be hot and steamy, make sure it’s at least 160 degrees.
- The boudin should be cooled for a few minutes before eating.
This technique also provides crispy skin and enhances the flavors.
You can also add BBQ sauce if you want.
- The grill needs to be set to medium heat at 400 to 425 F.
- Place butter or oil on the grill grate.
- The boudin blanc should be placed on the grill evenly.
- To cook boudin on the other side, turn it over.
- After another 5 minutes, check to see if the boudin is cooked.
- Allow the links to cool off before eating.
When only the boudin blanc filling will be consumed, it is probably better to use any of the three following methods.
Although it is still possible to eat it, it will be chewier and more rubbery. If you want to enjoy the skin without having to chew it, bake or grill the boudin blanc.
Follow these steps to reheat using a microwave oven:
- Place the links on a microwavable plate in the microwave.
- Then, put a paper towel over them.
- Sausages can be heated for 1-2 minutes in the microwave.
- You can heat it for another minute or two. When it is hot and steamy, it is ready.
- Allow it to cool off and then dig in.
- Light Cajun seasonings or salt and pepper can be used to cook boudin.
- Bring the water to a boil and place boudin links in it.
- Lower the heat, cover it, and bring it to a boil.
- Next, open the pot and cook for a while.
- Allow the boudin to sit for a while before cutting them into pieces.
- Ensure the boudin is steaming hot in the center before serving.
Follow these steps:
- Put your links in enough water to cover the steamer’s bottom.
- Allow the boudin to cook for 3 minutes.
- The boudin will be ready to eat in less than 15 minutes.
- For hours, you can keep it there.
- Before serving, make sure the boudin is hot and steaming.
A double-boiler or a colander can be used instead of a steaming pot of boiling water.
Boudin Blanc Recipe
Now that you know how to cook boudin blanc, you’re good to go. Here is a guideline on how to cook boudin blanc from scratch.
- 1 1/2 pounds of pork loin
- 1/2 a pound of fresh pork liver
- 1 thickly chopped onion
- 3 garlic cloves
- 2 bay leaves
- 1 sprig of fresh thyme
- 2 cups of uncooked long-grain rice
- 1 bunch of thinly sliced green onion
- 1/2 cup of finely chopped Italian parsley
- Kosher salt and black pepper to taste
- Cayenne pepper and other seasonings of your choice to taste
- Natural hog casings
- Add garlic, onion, thyme, and bay leaves to a large saucepan after cutting the pork loin and liver into 2-inch pieces.
- 1 1/2 inches of cold water is what you need to cover.
- Kosher salt and black pepper should be used to season the mixture.
- The contents should be brought to a boil and then lowered to a simmer.
- the scum that rises to the surface should be removed.
- It is best to cook the meat over low heat for about an hour.
- Remove the bay leaves and then strain the meat to make sure it is free of toxins.
- While the meat, onion, and garlic are still hot, grind, chop, or blend all the cooked ingredients, ready for the filling.
Now to cook the rice:
- In a saucepan with a lid, add the rice with the 3 cups of the reserved broth.
- It’s a good idea to check to see if the broth needs more seasoning.
- If you want to cover, bring the boil to low heat and then turn it down.
- The rice should be ready for cooking for about 20 minutes.
- Combine the ground meat mixture with parsley and green onions once cooked.
- Adding more seasoning to the mix will make it taste better.
The mixture should be stuffed into the hog shells. After brushing the casing with oil, bake it in a 400 Fahrenheit oven until it is golden brown.
What to Serve with Boudin Blanc?
If you want to get the most flavor and a nice finishing touch to your boudin blanc, accompany it with a traditional boudin blanc sauce.
A mustard-based sauce will complement your boudin blanc, as mustard does well to enhance the flavors.
The boudin blanc filling on crackers or in between bread with a side serving of mustard is a popular appetizer.
Creole spicy mustard and mayonnaise are the main ingredients in Louisiana’s boudin blanc sauce.
A sweet sauce made from fruit like apples would work well because it is added to a cold fruit salad, and boudin blanc works well with fruit.
In addition to the confusion caused by the Louisianan and European boudin, both referred to as boudin blanc, there is some debate about how to cook it and whether it should be reheated.
A quick snack that needs to be reheated before consumption is boudin. It can be reheated in the following ways: grilling, oven-baking, boiling or steaming.
The boudin should be reheated using the grill or oven to get a better coating. The filling will become rubbery and harder to chew when it is boiled or steamed.
There are two stages to cooking boudin blanc if you are making it from scratch. The ingredients will have to be prepared in a way that will allow them to be cooked.
After stuffing the casings, it is necessary to cook them. The most preferred method is oven baking boudin.