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#5385988 - 10/28/14 10:36 PM Boudin Sausage.....
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 11616
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.

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

Registered: 05/30/11
Posts: 11616
Loc: Rockport, Tx.
I had 6 boxes of this stuff, I am down to 2 1/2 already. food

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

Registered: 09/18/12
Posts: 1913
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!

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

Registered: 10/25/04
Posts: 25108
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
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#5386456 - 10/29/14 09:27 AM Re: Boudin Sausage..... [Re: skinnerback]
Gone to Texas Offline
Veteran Tracker

Registered: 07/05/13
Posts: 2627
Loc: Hurst
Always wanted to try it never had the chance to.

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

Registered: 10/01/10
Posts: 6280
Loc: Deep Ellum, TX
Love me some Boudin!

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#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)?

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

Registered: 10/01/10
Posts: 6280
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)

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

Registered: 09/18/12
Posts: 1913
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.

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

Registered: 09/18/12
Posts: 1913
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.

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

Registered: 10/25/10
Posts: 667
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)

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

Registered: 11/21/05
Posts: 31153
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.
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#5388896 - 10/30/14 11:33 AM Re: Boudin Sausage..... [Re: driedmeat]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 11616
Loc: Rockport, Tx.
Thanks for the recipe. up

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#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.

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

Registered: 10/22/07
Posts: 4354
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.
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