I have been making sausage for about 14 years. I make a dozen or so varieties. I have been trying to come up with a good boudin recipe for most of that time with limited success. The old timers are intentionally vague and omit details. I have scoured recipe books and the internet with wide ranging results. Meat to Liver ratios from 2:1 all the way to 20:1. How much rice? How much green onion?
The rice soaks up liquid and seasoning. It can make it too dry and flavorless.
After much trial and error, I think I am finally getting close to my favorite store bought boudins (Mowata and Jerry Lee's).
Since we are all friends here, I'll share my recipe so that others can enjoy.
The Swine Spectator's Boudin
6 lb Pork Butt, trimmed and cut into 1" cubes
2 lb Pork Liver, cut into 1" cubes
2 Vidalia Onions, chopped
6 stalks Celery, chopped
15 Garlic Cloved, peeled and chopped
2 Jalapenos, seeded and diced
6 TBS Kosher Salt
3 TBS Black Pepper
3 TBS White Pepper
1 TBS Cayenne Pepper
1 TBS Chili Pepper
5 Cups Cooked Medium Grain Rice
1 1/2 Cup Italian Parsley, chopped
1 1/2 Cup Green Onions, chopped
Hog casings (32-36 mm)
Start with the veggies:
Now the meat, a 7 1/2 lb butt:
Trim the fat and sinew, the cut it into 1" cubes and add it to the veggies:
Next, add the salt and peppers:
Real boudin has liver! Get some. You won't regret it. Here is 2 lb, cube it as well:
Toss the veggies, meat, seasonings, and liver. Refrigerate and marinate for 2-24 hours.
After marinating, place these ingredients in a non-reactive pot and just barely cover with water:
Bring this all to a boil and then reduce to a simmer for 2-3 hours until the meat is tender. Strain the meat, being sure to reserve the liquid
Now chop the meat. Some people use a meat grinder with a course plate. I chop it all by hand though. Add the rice:
Stir vigorously to make a paste:
Add the parsley, green onion, and 5 cups of reserved liquid:
Stir vigorously again:
Stuff into sausage casings and make 12" links: