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Bring water to a boil. 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. Continue to cook, uncovered, for about 10 to 15 minutes.
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Higher heat levels may scorch and pop the casing, spilling the contents. A temperature of 350 degrees Fahrenheit or lower will ensure the contents are heated thoroughly and the casing stays intact. 20 to 30 minutes of cooking time on each side will ensure a "snappy" casing and that the boudin has been heated all the way through.
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Cover and refrigerate for at least 4 hours up to overnight. Scoop the boudin mixture with a 1 1/2-inch scoop or roll into 20 to 26 balls (about 3 rounded tablespoons or 1 1/2 ounces each). Place in a single layer on a baking sheet or plate. Prepare the breading: Beat 2 large eggs in a shallow, wide bowl.
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To reheat in the oven, preheat it to 350°f, wrap the boudin in aluminum foil, and bake for about 20 minutes. If using the stove, place the boudin in a skillet over medium heat and cook for 5-7 minutes, turning occasionally. Alternatively, you can use the microwave by wrapping the boudin in a damp paper towel and heating it for 1-2 minutes.
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Step 3: In a medium mixing bowl beat the eggs. Step 4: Mix the buttermilk into the eggs. Step 5: In a medium mixing bowl mix the bread crumbs with the garlic powder, onion powder and Creole seasoning. Step 6: Line up the dredging bowls. First goes flour, then the egg wash and finally the breadcrumb/seasoning mix.
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1. Can I freeze boudin balls before cooking? Yes, you can freeze boudin balls before cooking. After shaping the boudin mixture into balls, place them on a baking sheet and freeze them until solid. Once frozen, transfer the balls to a resealable plastic bag or airtight container and store them in the freezer for up to 3 months. 2.
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Heat the oil in a Dutch oven. Fry several balls for 3 to 4 minutes, or until they're crispy and golden brown. Don't overcrowd the pot. Set the boudin balls on a wire rack set over a tray to drain off excess oil. To make the dipping sauce, combine the ingredients in a small bowl. Serve the boudin balls warm.
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Dredge the balls in the breadcrumbs, turning to coat them evenly. Pressing gently to adhere. Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes. Preheat 2-inches of the vegetable oil in a deep fryer to 350°F. Line a baking sheet with wire rack and paper towels.
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Dip each ball into the beaten eggs, ensuring it is fully coated. Next, roll the coated boudin ball in the breadcrumb mixture until evenly coated. Place the coated boudin balls onto the prepared baking sheet and lightly spray them with vegetable oil to help achieve that golden and crispy texture. Bake in the preheated oven for 15-20 minutes, or.
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Step 3 In one shallow bowl, combine flour with 1 tablespoon of salt. In another, whisk eggs together with milk. In a third, combine breadcrumbs with Cajun seasoning. Step 4 With damp hands, roll 2.
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Start the boudin. In a large stock pot, combine the pork cubes, livers, onion, celery, jalapeno, poblano, garlic, 1 ½ tablespoons Cajun seasoning, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Cover and chill for 2 hours to allow the flavors to marry. Add enough water to the pot so that the mixture is covered by 2-inches.
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Preheat your grill to medium heat (approximately 400-425F) and lightly grease the grill grates with butter or olive oil. Place boudin links on the grill, evenly spaced. Close the grill lid and cook for about 5 minutes. Open the lid and flip the boudin links so it can cook evenly on the other side.
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Bake in the oven: Place the baking sheet in the preheated oven and let the boudin cook for about 20-25 minutes. Remember to flip the boudin halfway through the cooking process to ensure both sides are evenly browned and cooked. Check for doneness: To check if the boudin is fully cooked, insert a meat thermometer into the sausage.
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Make the boudin balls. Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made. We want them to be in small balls so they are bite-sized. Freeze. Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.
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If you decide to use your air fryer for cooking frozen boudin balls, preheat it to 350° Fahrenheit. Next, put the balls in the frying basket and let them cook for five minutes. Then, turn them over and fry them for an additional four minutes. Set them aside on parchment paper and serve the balls while they are still hot.
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To cook boudin in the microwave, place your link (s) onto a microwavable plate and into the microwave. Cover the plate with a microwave plate cover if possible to avoid splatter. Then, depending on the strength of your microwave, heat them for 2-3 minutes. After heated, turn them over then heat for another 2 minutes.
