How to Cook Jambalaya Boudin
Our favorite way to prepare our Jambalaya Boudin is with a crispy casing and served with a Creole Mustard or Hot Honey Mustard dipping sauce.
Here are a few ways to prepare it. For all cooking methods, Boudin must be cooked until it reaches an internal temperature of 165 degrees.
We DO NOT recommend boiling the Jambalaya Boudin.
Spray fryer basket with non-stick oil. Place boudin links in basket. Cook for 15 minutes at 400 degrees, turning boudin halfway through.
Preheat grill to medium heat. Spray non-stick oil on aluminum foil then place on the grill. Place boudin links on foil. Close the grill and let cook for 10-15 min. Turn boudin halfway through.
Preheat oven to 375 degrees. Line baking sheet with parchment paper or spray with non-stick oil. Place links on sheet, spacing evenly. Bake for 20-25 minutes, turning links halfway through cook time.
DO NOT FRY FROZEN BOUDIN LINKS. Defrost before frying. For best results, batter your boudin links and refrigerate at least one hour before frying. This helps the batter to adhere to the links. Dredge the boudin links in egg wash, then in breading mix. Let rest on parchment paper for one hour in refrigerator.
When you are ready to fry, heat oil (enough to cover boudin links) in a frying pan until oil is hot (375 degrees). Test the oil by sprinkling in a little bit of the batter mix. If the oil bubbles around the batter mix, it is ready for frying.
Using tongs, place the boudin links in the pan. Let fry for 3 – 4 minutes. Use tongs to turn boudin links. Let fry for 3 more minutes until golden brown. Remove boudin links with tong and place on a paper towel. Let cool before serving.
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