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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-06-2013, 11:20 PM   #1
Swine Spectator
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Default Swine Spectator's guide to boudin (pR0n!)

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

Also:
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:


Chopped:


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:
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Unread 07-06-2013, 11:24 PM   #2
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Now, when you cook boudin, there are a few ways to do so. The most common way is to boil a large pot of water. When the pot is at a full boil, turn off the fire and then add the boudin. Allow it to poach for 12-15 minutes. Pull and serve.

Another great way to cook boudin is to smoke it. This drys and crisps the skin so you can eat it too.

DO NOT Boil boudin or direct grill it. the casing will explode and you will dump the contents. Trust me.
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Unread 07-06-2013, 11:36 PM   #3
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Great post! ... Made a lot of sausage, butt have yet to try this stuff.... Parents used to make liver & bacon/onions when I was a kid & have never liked it (or eaten it) since ..... Gotta try this some time & looks great!
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Unread 07-06-2013, 11:40 PM   #4
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That looks like good boudin to me.

Once I tried cooking boudin indirect on my kettle, I never cooked it any other way again. Nice smoke flavor, and you can eat it whole, skin and all. If you boil or steam it, the skin is too tough. If you grill it hot, the skin will pop and all the moisture goes out -- and the skin is still tough.

If you are patient, you can grill it indirect, or smoke it a little bit on the fast side, and get a real treat. Crisp skin, moist inside.

Feel free to send me a pound or two of that homemade boudin, so I can tell the brethren that you done good. It's the least I can do for a brethren.

CD

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Unread 07-06-2013, 11:44 PM   #5
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Quote:
Originally Posted by Fishawn View Post
Great post! ... Made a lot of sausage, butt have yet to try this stuff.... Parents used to make liver & bacon/onions when I was a kid & have never liked it (or eaten it) since ..... Gotta try this some time & looks great!
Like liver and onions, boudin has a dubious reputation. But, I don't like liver and onions, but I do love a good boudin.

You can eat it as a meal, but it also makes a great side. I love boudin as a side for a good grilled pork chop. It is also great with some grilled shrimps, or other grilled seafood.

CD
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Unread 07-07-2013, 11:19 AM   #6
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Talking Fried Boudin & Eggs for Breakfast ?

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Unread 07-07-2013, 11:48 AM   #7
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Mighty Fine! Thanks!
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Unread 07-07-2013, 12:02 PM   #8
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Great tutorial. Thanks!

I've heard of cooks using a cajun "rooster" and wondered what the hell they were talking about.
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Unread 07-07-2013, 12:14 PM   #9
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Looks good ! I will try it thanks...
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Unread 07-07-2013, 12:31 PM   #10
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Quote:
Originally Posted by T-Man View Post
Looks good ! I will try it thanks...
If you do try it, please post feedback.

David
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Unread 07-07-2013, 12:45 PM   #11
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Quote:
Originally Posted by Swine Spectator View Post
If you do try it, please post feedback.

David
I will make some in the next week or so... I will let you know on the results...
Looks good though ! Thanks...
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Unread 07-07-2013, 01:10 PM   #12
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Man, that looks good. Boudin is my fav! I'd hit that for sure!

Bob
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Unread 07-07-2013, 01:38 PM   #13
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Great boudin! One of my faves.
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