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Boudin Sausage..... #5385988 10/29/14 03:36 AM
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skinnerback Offline OP
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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.

Re: Boudin Sausage..... [Re: skinnerback] #5385992 10/29/14 03:39 AM
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skinnerback Offline OP
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I had 6 boxes of this stuff, I am down to 2 1/2 already. food

Re: Boudin Sausage..... [Re: skinnerback] #5386259 10/29/14 12:52 PM
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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!

Re: Boudin Sausage..... [Re: skinnerback] #5386400 10/29/14 02:08 PM
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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
Re: Boudin Sausage..... [Re: skinnerback] #5386456 10/29/14 02:27 PM
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Always wanted to try it never had the chance to.

Re: Boudin Sausage..... [Re: skinnerback] #5386463 10/29/14 02:29 PM
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Love me some Boudin!

Re: Boudin Sausage..... [Re: TooLow] #5386621 10/29/14 03:34 PM
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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)?

Re: Boudin Sausage..... [Re: netman] #5386639 10/29/14 03:39 PM
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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.

Last edited by TooLow; 10/29/14 03:40 PM.
Re: Boudin Sausage..... [Re: skinnerback] #5386645 10/29/14 03:42 PM
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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.

Re: Boudin Sausage..... [Re: skinnerback] #5386652 10/29/14 03:44 PM
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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.

Re: Boudin Sausage..... [Re: skinnerback] #5388775 10/30/14 03:43 PM
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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.

Last edited by driedmeat; 10/30/14 03:45 PM.
Re: Boudin Sausage..... [Re: skinnerback] #5388799 10/30/14 03:54 PM
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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.

Re: Boudin Sausage..... [Re: driedmeat] #5388896 10/30/14 04:33 PM
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skinnerback Offline OP
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Thanks for the recipe. up

Re: Boudin Sausage..... [Re: skinnerback] #5389032 10/30/14 05:36 PM
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Yeah, Breaux Bridge LA. is Boudin Central. Always stop and stock up.

Re: Boudin Sausage..... [Re: driedmeat] #5389996 10/31/14 02:18 AM
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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.

Re: Boudin Sausage..... [Re: skinnerback] #5390339 10/31/14 10:37 AM
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hungry now.


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Re: Boudin Sausage..... [Re: skinnerback] #5390538 10/31/14 01:25 PM
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Fischer's in Meunster is pretty darn good.


Re: Boudin Sausage..... [Re: skinnerback] #5390822 10/31/14 03:34 PM
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Classic Rocks, where in Natchitoches did you get the fried boudin? Headed there next weekend to work on a duck blind.

Re: Boudin Sausage..... [Re: skinnerback] #5390848 10/31/14 03:41 PM
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Classic Rock, where in Natchitoches did you get the fried boudin? Headed there next weekend to work on a duck blind.

Re: Boudin Sausage..... [Re: skinnerback] #5390898 10/31/14 04:03 PM
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I don't know my way around there that well. If you exit the interstate there where raceway/french market gas stations are, there is a road that dead ends across from raceway parking lot. That road goes to Sibley lake. The bait shop on the right on that road sells the deep fried boudin.

Re: Boudin Sausage..... [Re: Dave Scott] #5391228 10/31/14 08:08 PM
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Originally Posted By: Dave Scott
Yeah, Breaux Bridge LA. is Boudin Central. Always stop and stock up.


few years back was in Breaux Bridge at Charlie T's on a sunday morning buying boudin to bring home. Local guy came in that kinda reminded me of a 50 something year old JJ from Good Times. Got him some fried boudin balls and left. Got my order and got back onto main street. Noticed cars ahead of me swerving around someone. Caught up and it was that fella riding a lawn mower right down the middle of the street in heavy traffic. he took a left turn across traffic, popped the curb into a yard where a landscape crew was working, dropped the deck, and went to mowing while enjoying his breakfast. great moment - great laugh for me...

Re: Boudin Sausage..... [Re: skinnerback] #5392006 11/01/14 12:32 PM
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I make it quite bit. I stopped stuffing it in casings and now just put it in 13x9 pan and bake it. Great for the holidays or taking to camp.


GO REBS
Re: Boudin Sausage..... [Re: GO REBS] #5395046 11/03/14 05:44 AM
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skinnerback Offline OP
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Originally Posted By: GO REBS
I make it quite bit. I stopped stuffing it in casings and now just put it in 13x9 pan and bake it. Great for the holidays or taking to camp.


Never thought of that.

Re: Boudin Sausage..... [Re: skinnerback] #5423169 11/16/14 02:36 AM
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Billy's Boudain

Get some!

Re: Boudin Sausage..... [Re: skinnerback] #5423409 11/16/14 05:10 AM
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You know, I'm not sure I have ever had any...


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