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Preheat oven to 275 to 300 F. Lightly oil a sheet pan and place the links on the sheet pan.
Bake slowly for 25 to 30 min until the boudin is golden brown on the outside.
You can also use a pan-fry method.
Where I come from, we always cut the sausage skin criss-cross before grilling, baking or pan-frying. (assuming the casing is natural and edible, otherwise you have to remove it before or after cooking/frying)
The skin is nice and crispy that way: http://polki.pl/work/privateimages/f...LIFE/60857.jpg
Does anyone have a recipe for deep fried boudin balls? I was somewhere in LA and bought some. .. O my Goodness. .. awesome wonderful... I want the recipe. . Plz plz...
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