Recipe For Boudin

Boudin How to Make Louisiana Boudin Sausage

WEBJun 9, 2014 · Put it all in a lidded container and set in the fridge at least an hour, and up to a day. Put the contents of the container into a large pot …

Rating: 5/5(25)
1. Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day.
2. Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, at least 90 minutes and up to 3 hours. Strain the cooking liquid (you'll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
3. When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything.
4. Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin.

Preview

See Also:

Show details

Classic Boudin (Boudoin) RealCajunRecipes.com: la m …

WEBAug 4, 2002 · Remove roast from water and then trim the fat from meat. Reserve stock. With a meat grinder, grind together the meat with the …

Rating: 5/5(13)
1. In a large stockpot combine the pork roast, 5 whole shallots, 3 whole onions, and 2 whole bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone. Remove roast from water and then trim the fat from meat. Reserve stock.
2. With a meat grinder, grind together the meat with the boiled onions, shallots and peppers. Also grind in one additional raw onion.
3. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
4. Add the cooked rice to the mixture and keep the consistency “wet“ but not too wet to handle. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin is often enjoyed with cracklins. Because this recipe makes a substantial amount of boudoin, most of it will likely be frozen for future use. To thaw the boudoin, heat water to boiling in a large pot and place boudoin in the pot and boil for 10 minutes. Remove and serve. Or, if making boudoin balls, roll in a small amount of breadcrumbs before freezing. To thaw, deep fat fry until golden brown or cook in the oven at 350 for 20 minutes turning balls once.

Preview

See Also:

Show details

Cajun Boudin Recipe

WEBApr 14, 2023 · Directions. Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. …

1. Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
2. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
3. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
4. While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.

Preview

See Also:

Show details