How to keep boudin (blood sausage) slices from disintegrating when pan-frying?
I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote.
I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together and I was wandering what can I do to prevent it.
Best Answer
I tried several methods and this gave the best result:
I put the boudin in the freezer for 10 min then I sliced it.
I started to pan-fry on mid heat and as soon as the upper sides started swelling, I flipped them. I did this about 3 times to avoid the slices swelling asymmetrically.
Total cooking time: 10 min.
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Quick Answer about "How to keep boudin (blood sausage) slices from disintegrating when pan-frying?"
I tried several methods and this gave the best result: I put the boudin in the freezer for 10 min then I sliced it. I started to pan-fry on mid heat and as soon as the upper sides started swelling, I flipped them. I did this about 3 times to avoid the slices swelling asymmetrically.How do you keep Boudin from falling apart?
Refrigerate or Freeze the Balls. If you feel the boudin balls might crumble apart when breading or cooking them, set them into the fridge for 30 minutes, or into the freezer for 10 minutes, before working with them. This will firm them up for you.Can you fry blood sausage?
Since blood sausage should already be cooked when you buy it, you'll simply need to reheat it. For a deep flavor and crispy texture, slice blood sausage and fry it in a little oil so it browns on both sides. If you prefer to leave the sausages in links, heat them in simmering water before you slice and serve them.How do you cook raw blood sausage?
Steps to Make ItCut the morcilla into thick slices approximately 1-inch thick. Add the olive oil to an 8- or 9-inch frying pan and place over medium heat. When the oil is hot, add the morcilla slices and fry for 3 to 4 minutes on each side. While the morcilla is cooking, cut the baguette into 1/2-inch slices.How do you cook boudin without it exploding?
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.Trying Out BLOOD SAUSAGE ( Boudin Noir ) For The First Time
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Answer 2
It's best to cook the whole sausage, but you might get away with it
Preheat oven to 250 degrees
Sauté sausage until browned all over
Put in oven to finish
Make Apple sauce
Combine the sauce with the warm boudin
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