Stuffed Pistolette Breads
Thaw frozen Pistolettes in a refrigerated cooler for 24 hours. This is very important, so that the centers of the pistolette will be heated through at the same time the dough is fully baked.
Easy Baking Instructions
With a pastry brush, oil the tops of the Pistolettes with cooking oil (butter-flavored oil is best). Bake the Pistolettes on a sheet pan with parchment paper. Do not grease the sheet pan, or the bottoms of the Pistolettes will burn. Bake the Pistolettes in a 350° pre-heated oven until the bread browns to the degree you wish, and the center reaches 160°. Determine the proper temperature and the amount of cooking time using your own equipment, and make adjustments. Using a convection oven substantially reduces the amount of cooking time, and is recommended
Cajun bites are small boudin balls (average 26 per lb.), and fry up in 3 Minutes from Frozen! Preheat vegetable cooking oil to 350° F. Place Cajun Bites® into the fry basket with a little space between each to avoid them sticking together, and lower into the oil. Cook for about 3 minutes, or until you get your preferred degree of brownness. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° (F). After cooking, place the Cajun Bites® on a wire rack, or on a paper towel to drain any excess oil from the product.
Deep-Fried Boudin Balls
Boudin Balls are sized just right (average 12 per lb.), and take only 8 Minutes to Fry from Frozen! Preheat vegetable cooking oil to 350° F. Place Boudin Balls into the fry basket with a little space between each to avoid them sticking together, and lower into the oil. Cook for about 8 minutes, or until you get your preferred degree of brownness. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° (F). After cooking, place the Boudin Balls on a wire rack, or on a paper towel to drain any excess oil from the product. Important Note: Keep product frozen! If totally thawed prior to frying, or thawed and re-frozen, the product may not hold together while cooking!
Serve plain, or with a dipping sauce of your choice; possibly horseradish, honey mustard, chipotle, or simply ketchup & mayonnaise!
Place frozen Pie onto a cookie sheet inside a pre-heated oven at 375° to 400° F for 20 to 25 Minutes. Bake until the crust is golden brown and the filling is slightly bubbly.
Place frozen Pie onto a cookie sheet inside a pre-heated oven at 350° F for 12 to 15 Minutes. Bake until the crust is golden brown and the filling is slightly bubbly. Let the pie cool for about 15 minutes prior to eating.
As an entree, serve a 5″ pie (9-oz) with a cool lettuce salad or a hot cooked vegetable on the plate. The smaller 3″ pies (2-oz) are excellent as an appetizer, hors d’oeuvre platters, as a side dish for a crawfish ettouffe or shrimp Creole, or even included on a fried or broiled seafood platter!
How to Cook Boudin Sausage in the oven, microwave, or by steaming and poaching
If you are interested in how to cook boudin but don’t know where to start, see below for some of the ways you can get that authentic Cajun flavor at home.
How to cook boudin in the microwave: Place link of Boudin onto an approved microwavable plate in the microwave oven, and cover with a paper towel to avoid splatter. Heat for 2 -3 minutes (Depending on the strength of your microwave). Turn over, and heat for another minute or two. Make sure the center of the Boudin is hot and steamy (at least 160° F).
How to cook boudin in the oven: Preheat your conventional oven to 300° F. For a crispy Boudin, place link in the oven on a lightly-oiled cookie sheet. Allow to heat for 20 minutes, turning the link over every 5 minutes. Make sure the internal temperature of the Boudin gets hot and steamy (at least 160° F).
How to cook boudin in a steamer pot: Place several links in enough water to cover the bottom of the steamer pot (a rice cooker works well). Heat for 3 to 5 minutes on “Cook” cycle. Then change setting of the steamer pot to “Warm”. Boudin is ready to eat in 10 to 15 minutes. The boudin can stay at this setting for hours. You can also steam the boudin in a double boiler, or by using a colander over a steaming pot of boiling water. Make sure your boudin has a steaming hot center (at least 160° F) prior to serving.
How to poach boudin: Prepare water by seasoning lightly with Cajun seasonings (or salt and pepper). 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. Remove links from the water onto a platter, and let them sit for a couple of minutes before cutting into them. Make sure your boudin has a steaming hot center (at least 160° F) prior to serving.
After cooking the Boudin, it is best to let the links set for a minute or two before cutting into them. Use a sharp knife to cut the Boudin into l” to 2″ links for Hors d’Oeuvres, or serve an entire link for an enjoyable snack. Boudin links are also delicious in a sandwich, or served with eggs for breakfast! Cajun Original has both Hot and Regular Pork Boudin, as well as Crawfish Boudin.