Boudin recipe

[ChileFarmer]

Need recipe for Boudin sausage. I find lots on the INTERNET, but whats your favorite. looking for a good one. CF

[Jarhead]

CF, I have a good Boudin Blanc, if that's what you are wanting.
Send me a PM and I will send and post.
My internet is all screwed up today. Phone service too.
Thank you Verizon. I want All-Tel back.

[Hj]

Pork Boudin Basic

Basic recipe is mixture of finely diced cooked pork- chicken or pig’s liver- rice- bell pepper- celery, green onions- parsley with cayenne.

From the basic can add anything ñ bunch of jalapeños can throw in some shrimp and crawfish, too. Boudin is usually poached though can be smoke it as well.

The most difficult part is stuffing it into the casing. If no sausage stuffer- just eat as a dressing- or whip up a batch of boudin balls- rolled portions of the filling that have been dipped in crushed crackers ñ fried.

Or
Cajun Boudin Recipe with Jalapeño’s the one to use

2 pounds pork shoulder cut into 1 inch pieces
1 stalk of celery diced
1 yellow medium onion chopped
4 garlic cloves minced
1 bell pepper seeds ñ stem removed chopped
1/2 lb. chicken livers
2 c. cooked rice
2 jalapeños deseed ñ remove stems chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
2 green onions chopped green part only
1/2 cup parsley finely chopped
Salt - black pepper ñ cayenne to taste

Place pork shoulder, celery, onion, garlic and bell pepper into a large pot. Cover with 2 inches of water, bring to boil and turn down heat - simmer uncovered 1 hour. After an hour, add chicken liver to the pot and continue to cook for 45 more minutes or until pork is tender.

Strain the meat and vegetables, reserving liquid. Finely dice meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.

Using a bowl add cooked rice, jalapeños, thyme, oregano, paprika, green onions and parsley. Stir in 1 cup reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste - adjust seasonings, adding salt, pepper and cayenne.

Boudin sausage, stuff into casing - poach in boiling water 10 minutes.

Alternatively serve filling as a dressing, or you can roll it into walnut-sized balls- dip into finely crushed crackers and fry in 350 ° degree oil 2 minutes or until brown to make boudin balls.

Makes about 12 sausages or 5 cups of filling

Note~ any concerns about cooking chicken livers in pork pot, by all means you can cook the livers separately, then mix them with cooked pork and other pot vegetables when you dice them or run them through food processor.


~Cajun Boudin Recipe with Jalapeño’s the one I use

2 lbs. pork shoulder cut into 1 inch pieces
1 stalk celery diced
1 yellow medium onion chopped
4 garlic cloves minced
1 bell pepper seeds ñ stem removed chopped
1/2 lb. chicken livers
2 c. cooked rice
2 jalapeños deseed ñ remove stems chopped
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
2 green onions chopped green part only
1/2 c. parsley or cilantro finely chopped
Salt - black pepper ñ cayenne to taste

Place pork shoulder- celery- onion- garlic ñ bell pepper into a large pot. Cover with 2“ water- bring to boil ñ turn down heat - simmer uncovered 1 hour-THAN add chicken liver to pot ñ continue to cook for 45 more minutes or until pork is tender.

Strain meat ñ vegetables- reserving liquid. Finely dice meat ñ vegetables with a knife- in a food processor or in meat grinder set for a coarse grind. Once diced- place meat ñ vegetables in a bowl.

Using a bowl add cooked rice- jalapeños- thyme- oregano- paprika- green onions with parsley. Stir in 1 cup reserved cooking liquid- mix till filling is moist ñ slightly sticky. If it appears too dry- add more of reserved liquid. Taste - adjust seasonings- adding salt- pepper with cayenne.

Boudin sausage- stuff into casing - poach in boiling water 10 minutes.

Alternatively serve filling as a dressing- or can roll it into walnut-sized balls- dip into finely crushed crackers ñ fry in 350° F. oil - 2 minutes or until brown to make boudin balls.

Makes about 12 sausages or 5 cups of filling

Note~ worried about cooking chicken livers in the pork pot- by all means cook livers separately ñ mix them with cooked pork ñ other pot vegetables when you dice them or run them through food processor.

Stuff them~
4 feet hog casing- sized 32/35mm
1 T. vegetable oil
A sausage stuffer

First- rinse outside of casing - then place it in bowl of water 30 minutes to soften. Drain the soaking water ñ rinse inside of casing by placing one end on kitchen faucet- turn water on low - allow it to flow through the casing. The casing will blow up like a balloon—this is ok.

Lightly oil stuffing horn on sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end -gently slide entire casing onto the horn- leaving -knot plus an additional 4 inches hanging off the end of the horn.

Place filling into feeder ñ push it through until it starts to fill the casing. Go slowly at first - WILL need to massage the casing as the meat goes through it so it fills the casing evenly.

Once casting is filled to form links- pinch it every 5 inches ñ twist it until it’s secure. Cut the casing to form individual sausages.

Before boiling or grilling- poke holes into casings to get rid any air bubbles ñ keep sausage from bursting.

Note~can add shrimp or crawfish to this recipe also

The basic recipe for making boudin is diced cooked pork-chicken or pig liver-rice-bell pepper-celery-green onions-parsley or cilantro with cayenne.
Mustard Remoulade Boudin Balls

2 links boudin sausage
1/2 c. all purpose flour
1/2 c. bread crumbs seasoned
2 eggs large beat well

Mustard Remoulade Sauce~
2/3 c. mayo
1T. mustard Creole
2 tsps. ketchup
1 T. lemon juice
1 T. green onion finely chop ñ some stems use for garnish
1 T. celery chop fine
1 tsp. parsley flakes
Dash cayenne or to UR taste
Black pepper to UR taste


Mustard Remoulade Boudin Balls

2 links boudin sausage
1/2 c. all purpose flour
1/2 c. bread crumbs seasoned
2 eggs large beat well

Mustard Remoulade Sauce~
2/3 c. mayo
1T. mustard Creole
2 tsps. ketchup
1 T. lemon juice
1 T. green onion finely chop ñ some stems use for garnish
1 T. celery chop fine
1 tsp. parsley flakes
Dash cayenne or to UR taste
Black pepper to UR taste

[JimH]

I buy smoked Boudin fro time to time. It's good split out of the casing and made with scrambled eggs. Breakfast of kings.