Pork and rice are used to make boudin, a spicy Cajun-style sausage.The links are pre-cooked when you buy them, so you don't need to warm them up.Even though you can serve boudin with other foods, it is usually served whole and on its own as a snack.
Step 1: Put the boudin in the water.
The links should be placed inside a saucepan.To completely submerge the boudin, add enough water to the pot.The links should be able to move around inside the water.Crowding the boudin could result in even heating.
Step 2: The water should be seasoning.
If you want, add Cajun seasoning blend or salt and black pepper to the water.The boudin is already good.If you prefer a stronger flavor, add these seasonings.
Step 3: For 5 minutes, boil.
The saucepan should be placed on the stove.For 5 minutes, let the boudin cook.The saucepan should be left uncovered.
Step 4: Sit for 10 to 15 minutes.
The boudin should be simmering gently for an additional 10 to 15 minutes.The saucepan should be left uncovered.Do not re- boil it after the water cools.It could cause the link to burst.The boudin is ready when it floats.
Step 5: The water must be drained.
Use tongs to remove the links from the water.The boudin should be rested 2 or 3 minutes before serving.
Step 6: Grill to medium heat.
A grill can be used for a medium range of heat.There is a pile of coals over the bottom of the grill.After light the coals, wait for the flames to die down and a layer of ash to form.For a gas or electric grill, set the burners to medium and give the grill a few minutes to heat up adequately.
Step 7: The boudin might be covered with foil.
If you like soft boudin links, wrap them in aluminum foil and place them on the grill.The method will cause the casing to be crisp if the foil is not used.Either option is acceptable.It's a matter of preference.
Step 8: Baste with barbecue sauce.
If you want to improve the flavor of your barbecue sauce, make sure to baste the links before cooking them.Place the links on the grill before brushing the sauce over them.Regardless of whether or not you've wrapped the links in foil, you can use a basting sauce.
Step 9: The boudin can be grilled for 2 minutes per side.
Place the links on the grill.The links should be turned every 2 minutes.If you didn't use the foil, you will be able to test for doneness by looking at the outer shell.The side that becomes fried is done.
Step 10: The links should be removed from the grill.
tongs are used to remove the links from the grill.Wait a while before serving.Wait several minutes before removing the foil.
Step 11: Place the steamer in the water.
To cover the bottom of the steamer pan, fill it with just enough water.The amount of water should be 1/2 inch high or less.A rice cooker could also be used.
Step 12: The boudin should be inside.
Place the boudin links on the bottom of the steamer.The links shouldn't touch one another.They won't heat evenly if you crowd them too much.
Step 13: 3 to 5 minutes to heat the links.
For 3 to 5 minutes, set the steamer on the stove.If you have an electronic steamer instead of a stovetop steamer, you should use the "Cook" setting.
Step 14: Sit for 10 to 15 minutes.
The steamer needs to be removed from the heat.The links should sit in the steamer for another 10 to 15 minutes if you keep the lid on.When using an electronic steamer, switch it from "Cook" to "Warm" during this step.During the heating process, do not remove the lid.The steam is responsible for heating the boudin.
Step 15: Remove the links.
When ready to serve, remove the boudin links from the steamer.The boudin links can stay fresh for several hours when kept in this manner.
Step 16: Wrap one link with a wet paper towel.
Wrap a boudin link in a towel.The plastic wrap could be used instead of the wet paper towel.The boudin can't be dried out in the microwave.Grease can be splattered inside the microwave.Don't use a dry paper towel.There is a chance that the dry towel could be a fire hazard.
Step 17: For 1 to 3 minutes, microwave.
Place the boudin in the microwave and cook it.1 minute should be enough for the boudin to thaw.If the boudin is frozen, microwave it for 2 or 3 minutes.
Step 18: Continue microwaving when you turn.
Take a look at the boudin.If the link isn't done, turn it over and heat it for a couple of minutes.The boudin will feel warm when squeezed.
Step 19: For each link, repeat it.
The same process is used for each boudin link.The boudin is ready to serve once it has been heated through.
Step 20: The temperature in the oven should be 300 degrees Fahrenheit.
Line the baking sheet with foil.The foil should be enough.You should spray the foil and the bottom of the link with cooking spray if you use standard aluminum foil.
Step 21: Wrap the boudin with foil.
Wrap each link in its own sheet of foil if you don't want it to be fried.The foil needs to be coated in cooking spray.The benefits of the baking method include the crispy casing.Skip this step if you prefer a crispier one.
Step 22: The boudin should be cooked for at least 20 to 25 minutes.
The boudin should be placed on the baking sheet in the oven.Cook until the boudin links are hot.The links should be in a single layer to promote heating.tongs should be used every 5 minutes during the baking process.All the way through, the links should be heated.If you didn't cover the links with individual sheets of foil, they should have the same look on all sides.
Step 23: Take the links out of the oven.
The baking sheet needs to be removed from the oven.Allow the boudin to rest for a while.
Step 24: Take a bite or squeeze into the links.
Whole boudin is the most common way to serve it.boudin is a casserole stuffed with pork and rice.It can be a very filling snack on its own.The casing is so tough that you can split it open and squeeze the stuffing out of it.You could use your fingers or teeth.The same way you would eat a sausage, if the link is thin, you may prefer to bite into it little by little.
Step 25: Appetizers can be cut from the links.
Appetizers can be served with boudin links.To cut the links into smaller slices, use a sharp knife.If you want to prepare something with more variety, you can place the slices on a larger platter with cubes of cheese and crackers.
Step 26: The links should be prepared for breakfast.
Similar to other sausages, boudin can be served at breakfast.For a popular combination, serve them with eggs and hashbrowns.Break open the end of the case and squeeze the filling out with your fingers.The filling should be between the two halves of a bagel.Add scrambled eggs and cheese to your breakfast sandwich.
Step 27: You can serve links in sandwiches.
If you want to serve boudin as part of the main course at lunch or dinner, you can use sandwich bread or buns.You can serve the boudin with a single link inside of a large hot dog bun.If you want to try something other than boudin, consider barbecue sauce, hot sauces, onions, and banana peppers.You could put pieces of boudin on the bread.Use a sharp knife to cut the boudin links.Place these slices on a piece of bread and top it with whatever you want.You can place the second piece on top.