Want to know how to cook boudin? After cooking in the boiling water for about 15 minutes, the boudin will be thoroughly cooked. If you want to be extra sure it’s ready, you can poke it with a knife. It should slide through easily without much resistance. Once you’re happy that your links are fully cooked, drain them on paper towels.
Steps Involved In Cooking Boudin
Step 1: Get a pot of water and bring it to a boil
To start, get a pot of water and bring it to a boil. You can use either a stockpot or a large saucepan for this step. Just make sure that you don’t use too small of a pot—boudin cooks at such a low temperature that if the water is too shallow, it will not be able to hold in enough heat for the boudin to cook evenly. On the other hand, if you choose to go with an enormous pot that’s filled nearly all the way up with water (for example), your boudin will take forever to cook through!
In general, I recommend using medium-sized pots so that your meat isn’t crowded together in one little space while being cooked slowly in its own juices.
Step 2: Drop in the boudin links
- Fill a pot with water, and bring it to a boil on high heat.
- Drop in the boudin links, and cook for 15 minutes – remove links from the water using tongs or a slotted spoon did cooking, and serve immediately!
Step 3: Simmer for about 15 minutes
Simmer for about 15 minutes. Boudin can be cooked longer if you like, but the sausage will start to fall apart and become stringy, so I recommend going by time rather than temperature.
If you don’t have a pressure cooker or slow cooker, no worries—you can still enjoy boudin! All you need is a big pot with a lid and simmer it on low heat for about an hour or so until it’s heated through and soft throughout. This works great in a rice cooker too (minus the lid).
Step 4: Drain the boudin on paper towels after it’s cooked
As soon as your boudin is done, use a slotted spoon to drain the water. Some of it will stay in the pot, but most will come out into your colander. Use paper towels to absorb any remaining moisture.
Finally, cut open one end of the link with a knife and squeeze all of the meat out onto a plate—it should be quite tender at this point!
Step 5: Cut open the link of boudin at one end so that you can squeeze out the meat
- You can eat the casing, but it’s not very good. If it’s stuffed with rice, though, you’ll want to cut off that part and discard it because it’s a choking hazard for children who might be eating with you.
- Make sure to squeeze out any liquid from the inside of your link before eating—it’s full of seasonings!
- The pork is really tasty cooked in this way, but if you don’t like pork (or just don’t have any on hand) feel free to substitute another type of meat like chicken or turkey instead!
After all your hard work, you deserve a delicious reward! Here is the most important thing I have to tell you today: now is not the time to worry about getting sick. Your imagination is going wild. We’re talking about total boudin bliss here! You’ve got it covered. You know what else? Don’t stop enjoying boudin at this point either. If you want to get creative with leftovers, check out our recipes for leftover boudin.