According to Culinary Historians, boudin noir is an old recipe that has been around for 2,000 years.
Traditional French sausage, boudin noir, is made from pork, fat, blood, and fried onions.
It’s featured in Belgian, Cajun, Catalan, and is also available as blood sausage or blood pudding in the UK and Ireland. The Germans have their version, too, called blutwurst.
The ingredients of these many variations are mostly the same, and if you’re wondering how to cook boudin noir, you’ve come to the right place.
Boudin noir is commonly cooked in the oven at around 300° to 350° Fahrenheit. It takes approximately 40 to 60 minutes to cook, turning it halfway through.
Most importantly, though, be careful about overcooking it. The longer it’s in the oven, the more likely the sausage will pop.
For more detailed instructions about cooking boudin noir, follow along and learn how to make your next dinner delicious.
Table of Contents
What Is the Best Way to Cook Boudin Noir?
The best way to cook this fantastic dish is to cook it in the oven.
You will need a baking pan, aluminum foil (so that the sausage can cook through), cooking spray, and tongs.
- Turn your oven up to 300-350° Fahrenheit to preheat it.
- Put the aluminum foil on the baking pan, and cover evenly with cooking spray. If you want to spray some cooking spray on your blood sausage as well, you can.
- Place the pan with the Boudin Noir in the oven.
- Leave the sausage to cook for about 20-30 minutes, then turn them.
- Cook for another 20-30 minutes before removing it from the oven and serving.
If you want to cook boudin noir for a bit longer, you can, but you have to adjust the oven temperature to lower heat.
Warmer ovens can scorch and even pop the sausage casing, spilling all the delicious content.
Temperatures at 350° Fahrenheit or lower are perfect for cooking boudin sausage.
Also, try not to overcook it; 20 to 30 minutes for each side is enough for the sausage to cook all the way through. Longer cooking times can also result in the boudin bursting.
The sausage casing is edible, and some people prefer to eat it with the case intact.
How Do You Cook Boudin Noir on the Stove?
Traditionally boudin noir is fresh blood sausage.
After the pig’s slaughter, families used to make sausages to ensure that they used every single part of the pig. As a result, they often consumed it the same day it was made.
Nowadays, it is made almost daily in butcher shops, and most often, it is baked or pan-fried.
As mentioned, the best way to cook blood sausage is in the oven, but for you connoisseurs of fried foods, it is fantastic pan-fried as well.
Therefore, you can combine the two cooking types for boudin noir to get the best flavor and texture.
- Preheat your oven to 250° Fahrenheit.
- Poke the boudin noir with a sharp knife in several places, making small holes to release the steam pressure.
- Heat butter or oil in a pan over medium heat. Try to keep the added fat to a minimum since the sausage also contains fat.
- Pan fry it for about 5-8 minutes, turning it so that all sides get brown and crispy.
- Put it into the oven for about 20 minutes to finish.
Since you’ve already fried the sausage, you don’t need to cook it for more than 20 minutes.
How Do You Cook Frozen Boudin Noir?
You can prepare boudin if it’s frozen too. Simply increase the cooking time by 15 minutes.
Use a cooking thermometer to ensure that it reaches 145° Fahrenheit.
Cooking frozen boudin on a grill is not recommended since one side cooks and browns faster than the other, even if you turn it often.
Other Ways to Cook Boudin Noir
You can cook boudin noir in the oven, pan-fry it, simmer it in water, and even fry it on the grill.
Simmer in Water
Step 1. Bring Some Water to a Boil
If you want a tender boudin, add a little water to a saucepan and place it on the burner over medium-high heat.
Because stock or another tasty liquid will not permeate the casing, it is not necessary to use it to cook the boudin.
Step 2. Cook the Sausage
When the water simmers, add the boudin to the pan for five minutes.
Step 3. Rinse and Serve
Check the meat for an internal temperature of 145° Fahrenheit. Pat dry and serve right away.
Fry It on a Grill
Step 1. Preheat the Grill
If you prefer a smoky boudin, set the grill to medium heat.
If you have an average-sized model coal grill, 50 to 60 pieces of charcoal scattered evenly in the charcoal tray should be enough.
Step 2. Arrange the Links on the Grill
Place the boudin on the grill, spreading them at least one inch apart.
Step 3. Grill the Boudin Noir
Grill the boudin for two minutes per side. Test the internal temperature before removing the links from the grill and serving.
What Do You Eat With Boudin Noir?
Although there are numerous varieties, the most common way to eat boudin noir is cooked or fried with potatoes and apple slices.
Don’t overcomplicate your dish by adding too many ingredients or sauces, as the sausage alone is very rich in taste.
A side of vegetables or bread is the best way to go.
There are several types of boudin noir, including blood sausage, white boudin made with rice and pork, boudin balls.
Whether you prefer to cook it in an oven, or the crispy texture of a pan-fried boudin, there are also different ways to cook this tasty treat.
Make sure to try out the other methods, and don’t be afraid to experiment with new ways to eat this culinary delicacy.