1st Attempt at Sausage Making
 

My version of Boudin (no pork liver or blood). Basically a recipe of Dirty Rice with JD pork sausage stuffed in natural casing. Smoked with pecan for 1 1/2 hours since the ingredients were already cooked.
Two of my neighbors thought they tasted great! Though alcohol was involved.
The string was requied cuz I tried to twist into links when it was too full and burst the casing.

http://www.bbq-brethren.com/forum/pi...pictureid=6631

Looks great! Loves me some boudin

Fine arse links there! Done the string thing myself.

Made boudin this past weekend for our pop up restaurant series. Theme: Cajun.

Recipe:

Recipe:
Ingredients
4 c. Rice, medium grain
7.5 c. Stock, pork
6 bunches Onion, green, tops only, chopped finely
3 lbs Pork belly, roasted, finely chopped
12 oz Liver, pork, cooked and finely chopped
8 each Intestines, pig, soaked in hot water
Salt
Pepper, black
Pepper, cayenne
Method
* ,stock to boil
* Add rice, cook according to package directions
* Blend hot rice with onion tops, pork belly, and liver, season heavily with salt and peppers
* Thread intestine onto extruder, tie knot in end, feed rice mixture into feeder funnel at top of machine, as stuffed intestine reaches 6" in length, spin it to form sausage shape, continue til intestine reaches end


pic + notes http://www.scrumptiouschef.com/food/...-In-Your-Mouth

I love boudin(with liver) when it is lightly grilled until the skin makes a poppin' sound when you bite it. :thumb:

I just got lucky, someone gave an older universal #333 meat grinder. I can still get parts for it as I need the funnel to stuff casings. I believe I will try making some sausage.

Nicely done, those bangers look delicious.

Those look great!

Thanks for the compliments. Nothing left of 'em but the memory.

I'm tackling chicken boudin for the first time,wondering if anybody on the board has ever made a batch? Tips? Suggestions?

I've ever even seen boudin, much less tasted it.

I have done my share of very similar looking links though.:biggrin1:

It's about the same as the pork boudin. I would shoot for a 5 to 1 ratio dark meat to chicken liver. I noticed you roast your pork meat. Traditionally it would be boiled/poached together with the liver and veggies, but you probably know that. Anyway I would do the chicken this way and just use that stock for the moisture you need.

Interesting reading on The Boudin Link.

Great looking sausage!:hungry::thumb:

Reading across some boudin pages I discovered that Poche's in Breaux Bridge uses cream of mushroom soup in their crawfish boudin! Wondering if anyone has experimented with using soup base in their links?

success!