View Full Version : Boudin

03-06-2015, 01:04 PM
Sorry but I started pics after the meat and rice was cooked and mixed... pretty typical seasonings, cooked the rice in the reserved liquids but only had aborio rice in the house so its a little stickier...


Just shot, natural hog casings:




A little snack made out of the extra bulk:


After some bloom time ill pack it in threes for grilling and smoking... I prefer it over poached

03-06-2015, 01:11 PM
Yum ! Nice job.

03-06-2015, 01:18 PM
Great now I've got one more thing to make this weekend...

Sausage Warrior
03-06-2015, 02:00 PM
beautiful job! Love the balls to! where else can one read messages like this that doesn't have porn pop ups?

Happy Hapgood
03-06-2015, 02:01 PM
Very Nice!

03-06-2015, 02:26 PM
Looks great.
Over across the pond, we don't have access to boudin sausages.
The Interweb is a fantastic source for food ideas but sometimes the stuff just isn't available.
Any chance of sharing your favourite recipe?
I've a mincer and sausage stuffer waiting for the word GO:-)

Sausage Warrior
03-06-2015, 04:12 PM
pekerdunne, one of my favorites is this one . . .


I've done it and really wouldn't want to change a thing - it's very delicate

Note: for "pork steak" I use pork sirloin - not sure how that cut would be marketed where you are

03-06-2015, 05:20 PM
Warrior, that's about the same recipe I used for years, only diff is you can use chicken livers if they're easier to find, still tastes great.

03-06-2015, 06:03 PM
Warrior, that's about the same recipe I used for years, only diff is you can use chicken livers if they're easier to find, still tastes great.

Does that taste like the Boudin you get from some of the places down around Scott, Ol'Joe? I've been trying to find a recipe similar to what you can get down there, I just haven't found one I like yet.

03-06-2015, 06:10 PM
Don't know about Scott, I haven't made many variations, the one with the chicken livers got good reviews at a Winnsboro motorcycle event few years ago, I gave up making boudin when they told me to cut out the white rice for diabetes, drat!!

Big George's BBQ
03-06-2015, 09:57 PM
That looks Great Nice Work

Happy Hapgood
03-06-2015, 10:02 PM
Real boudin from SW Louisiana has a much lower rice content than what you find in other wannabe boudin.

Cajun Ty
03-07-2015, 07:06 AM
Scott La. Is the boudin capital of the world and its called that for a good reason

03-07-2015, 07:34 AM
Surely one of y'all Cajun boy's (or girls) can hook a brotha up with a real boudin recipe like they make down there.

03-07-2015, 04:35 PM
Looks danged tasty! Nice job!