Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
LuisGabriel, marnold, Cl3anslat3, VirginiaHunter, GoGo Gadjet
60482 Registered Users
Top Posters
dogcatcher 77543
stxranchman 52092
RWH24 44568
rifleman 43788
BOBO the Clown 41125
BMD 40539
Big Orn 37484
txshntr 33685
bill oxner 32683
sig226fan (Rguns.com) 30572
facebook
Forum Stats
60482 Members
45 Forums
476282 Topics
6247900 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Page 1 of 3 1 2 3 >
Topic Options
#5385988 - 10/28/14 10:36 PM Boudin Sausage.....
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
I have always been a big fan of some good Boudin Sausage, it's hard to find good boudin in most of Texas though. You don't find it at HEB. This stuff comes from the Boudin Kitchen in Sulfer, Louisiana and it's very good. This pack is cooking right now. I've worked with lots of Cajuns & picked their brains, spent a lot of time in Louisiana, watched a lot of Youtube videos on how to make it....I will be making my own soon. food After all, I have an endless supply of pork and seafood. I've had some good stuff from a number of places in Louisianne.....but I can't wait to make my own. If anyone is willing to share boudin recipes, I will do the same soon.
_________________________

Top
#5385992 - 10/28/14 10:39 PM Re: Boudin Sausage..... [Re: skinnerback]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
I had 6 boxes of this stuff, I am down to 2 1/2 already. food
_________________________

Top
#5386259 - 10/29/14 07:52 AM Re: Boudin Sausage..... [Re: skinnerback]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
I'll be making some next week, I just wing it! Still can't figure out how to make it as "creamy" as the good stuff. Not sure if my fat content is too low or if some of the texture comes from the starch of the rice.
Don't forget the green onion tops!

Top
#5386400 - 10/29/14 09:08 AM Re: Boudin Sausage..... [Re: skinnerback]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 23463
Loc: Texas
Never had boudin till I went to Louisiana... love boudin!

If you find a good recipe I'd love to hear about it! food
_________________________
It's hell eatin em live

Top
#5386456 - 10/29/14 09:27 AM Re: Boudin Sausage..... [Re: skinnerback]
Gone to Texas Online   content
Veteran Tracker

Registered: 07/05/13
Posts: 2361
Loc: Hurst
Always wanted to try it never had the chance to.
_________________________

Top
#5386463 - 10/29/14 09:29 AM Re: Boudin Sausage..... [Re: skinnerback]
TooLow Offline
THF Trophy Hunter

Registered: 10/01/10
Posts: 6077
Loc: Deep Ellum, TX
Love me some Boudin!

Top
#5386621 - 10/29/14 10:34 AM Re: Boudin Sausage..... [Re: TooLow]
netman Offline
Bird Dog

Registered: 11/07/06
Posts: 303
Loc: Royce City
Originally Posted By: TooLow
Love me some Boudin!
I don't go to Louisiana very often and i never have ordered food online.So, where is the place to buy in Dallas, and what brand is good(satisfactory)?

Top
#5386639 - 10/29/14 10:39 AM Re: Boudin Sausage..... [Re: netman]
TooLow Offline
THF Trophy Hunter

Registered: 10/01/10
Posts: 6077
Loc: Deep Ellum, TX
Originally Posted By: netman
Originally Posted By: TooLow
Love me some Boudin!
I don't go to Louisiana very often and i never have ordered food online.So, where is the place to buy in Dallas, and what brand is good(satisfactory)?


Zummo's pretty dang good for store bought stuff. Have not found a good place around Dallas with good Boudin but I'm guessing Nates in Addison might have some good stuff possibly.


Edited by TooLow (10/29/14 10:40 AM)

Top
#5386645 - 10/29/14 10:42 AM Re: Boudin Sausage..... [Re: skinnerback]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
I was in Natchitoches this weekend had a link of battered and fried boudin. Blew away any boudin ball I ever had. I prefer it smoked but dang, battered and fried was fantastic.

Top
#5386652 - 10/29/14 10:44 AM Re: Boudin Sausage..... [Re: skinnerback]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
For store bought, find a Brookshires grocery store. They have a pretty good selection of LA products most of the time.
Zummos is ok in a pinch but I like Richards brand if I can find it.
HEB usually has some good ones too.

Top
#5388775 - 10/30/14 10:43 AM Re: Boudin Sausage..... [Re: skinnerback]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 641
Loc: Hondo, TX
Here's the basics that I use... You have to adjust the amount of ingredients to the amount of boudin you are going to make and your own personal preferences.

Ingredients:
Pork butts - deboned, cut into 2 inch chunks, leave fat intact - the fat is your friend.
Pork liver
cooked rice
onions
bell peppers
celery
garlic
salt
pepper
cayenne
Tony's seasoning
fresh parsley
green onion
sausage casings

Liberally season pork with Tony's seasoning. In a large pot, brown the seasoned meat in a little oil (in batches). The bottom of the pot will brown with the meat drippings and seasonings - this is a good thing. When finished browning the meat, add water, browned pork pieces, and liver into the pot and bring to low boil. Add chopped onions, bell peppers, celery, garlic, salt, pepper, and cayenne. Simmer until meat falls apart. Remove meat and veggie mixture and keep broth. At this point, you can either shred the meat or run through grinder. Mix meat with rice, fresh chopped green onions, fresh chopped parsley. Taste and adjust seasonings. Add just enough broth to wet the mix enough to efficiently run through stuffer and into casings. Slightly over seasoned is best as the rice will absorb.


Edited by driedmeat (10/30/14 10:45 AM)

Top
#5388799 - 10/30/14 10:54 AM Re: Boudin Sausage..... [Re: skinnerback]
sig226fan (Rguns.com) Offline
duck & cover

Registered: 11/21/05
Posts: 30572
Loc: Hickory Creek, Fannin Co. Texa...
The Boudain Shack, aka Chicken on the Bayou, Exit 115 off I-10, Breaux Bridge LA.

Nothing else compares any more. They ship cases for actual UPS shipping costs. Only boudain I'll eat anymore.
_________________________
Join our team to make money, ask me how.


You have a friend in the gun business!


www.Rguns.com
Vernon Richardson
Richardson's Gun Shop
Hickory Creek Hunting Company
3701 FM 816
Wolfe City, TX 75496
903-496-7747
Email vernon at rguns dot com

Top
#5388896 - 10/30/14 11:33 AM Re: Boudin Sausage..... [Re: driedmeat]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10697
Loc: Rockport, Tx.
Thanks for the recipe. up
_________________________

Top
#5389032 - 10/30/14 12:36 PM Re: Boudin Sausage..... [Re: skinnerback]
Dave Scott Offline
Bird Dog

Registered: 10/16/13
Posts: 477
Yeah, Breaux Bridge LA. is Boudin Central. Always stop and stock up.

Top
#5389996 - 10/30/14 09:18 PM Re: Boudin Sausage..... [Re: driedmeat]
Palehorse Online   content
Extreme Tracker

Registered: 10/22/07
Posts: 4034
Loc: Surfside Beach, TX
Originally Posted By: driedmeat
Here's the basics that I use... You have to adjust the amount of ingredients to the amount of boudin you are going to make and your own personal preferences.

Ingredients:
Pork butts - deboned, cut into 2 inch chunks, leave fat intact - the fat is your friend.
Pork liver
cooked rice
onions
bell peppers
celery
garlic
salt
pepper
cayenne
Tony's seasoning
fresh parsley
green onion
sausage casings

Liberally season pork with Tony's seasoning. In a large pot, brown the seasoned meat in a little oil (in batches). The bottom of the pot will brown with the meat drippings and seasonings - this is a good thing. When finished browning the meat, add water, browned pork pieces, and liver into the pot and bring to low boil. Add chopped onions, bell peppers, celery, garlic, salt, pepper, and cayenne. Simmer until meat falls apart. Remove meat and veggie mixture and keep broth. At this point, you can either shred the meat or run through grinder. Mix meat with rice, fresh chopped green onions, fresh chopped parsley. Taste and adjust seasonings. Add just enough broth to wet the mix enough to efficiently run through stuffer and into casings. Slightly over seasoned is best as the rice will absorb.

That sounds like a dang good recipe! If you left out the sausage casing, you'd have some good dirty rice too.
_________________________
That which does not kill me only makes me more irritable.

Top
Page 1 of 3 1 2 3 >



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide