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Mar 25th, 2012
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Boudin recipe #7036170
01/12/18 11:51 PM
01/12/18 11:51 PM
Joined: Jun 2009
Posts: 11,819
Shepherd/Edwards County
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Thundervee Online happy OP
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I’ve been making my own smoked sausage for a few years and I love it, I want to try my hand at boudin, do any of y’all make your own boudin?

If anyone has a good boudin recipe they would share, that’s be awesome,

My MIL brought me some from Louisiana and it’s the best I’ve ever had, it had jalapeño and cheese in it and the taste was great!


Re: Boudin recipe [Re: Thundervee] #7036383
01/13/18 03:24 AM
01/13/18 03:24 AM
Joined: Nov 2012
Posts: 488
Jackson County
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djs303 Offline
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Here is a recipe that I use:

1 1/2 pounds meat (duck, venison, beef, pork, whatever)
1/2 pounds liver (duck, chicken, pork, venison liver, etc)
1/2 pound pork fat
1 large onion, chopped
2 celery stalks, chopped
2 poblano or green bell peppers, chopped
1 bay leaf
6 garlic cloves, chopped
4 tablespoons kosher salt
1/2 teaspoon Instacure No. 1 (optional)
3 to 5 tablespoons Cajun seasoning
2 cups cooked white rice (long-grain is best)
1 cup parsley, chopped
1 cup green onions, chopped
Hog casings
____________
Chop the meats, liver and fat into chunks of about 1 inch across; you will grind them later, so they need to be able to fit in the grinder. Mix the meats with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and let it sit in the fridge at least an hour, and up to a day.
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 4 hours. Strain off the cooking liquid (you’ll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
When everything is cool enough to handle, grind it through the coarse die on your grinder. You can also hand chop everything.
Put your meat mix into a large bowl and add the cooked rice, parsley and green onion. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for a solid 3 to 5 minutes, as you are creating a more cohesive mixture to stuff into a casing. You now have boudin.
You can just shape the mixture into balls and fry them (they’re awesome), or use your boudin as stuffing for something else, like a turkey. But I prefer to case it. Stuff the boudin into hog casings, and while you’re doing it, get a large pot of salted water hot — not simmering, just steaming. You want the water to be about 165ºF to 175ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet. I have done the recipe without the liver and it is still good

Re: Boudin recipe [Re: Thundervee] #7036403
01/13/18 03:39 AM
01/13/18 03:39 AM
Joined: Jul 2015
Posts: 12,347
Lake Texoma, TX
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Wait for Skinner but Djs process sounds legit. That skinner, he is half coon arse as much time as he spent in that territory though roflmao

Re: Boudin recipe [Re: 2Beez] #7036560
01/13/18 01:33 PM
01/13/18 01:33 PM
Joined: Jan 2011
Posts: 41,357
Over yonder.....
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Originally Posted By: 2Beez
Wait for Skinner but Djs process sounds legit. I skinner he is half coon arse as much time as he spent in that territory though roflmao

Half coonazz and half mexican....not a bad combo for a white boy.....

I know the boudin he gave us was awesome.....I had the fight with my wife just to get a couple pieces....after one bite she claimed it was ALL hers....
wife


Originally Posted By: skinnerback
Milf does the trick.

"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Boudin recipe [Re: SnakeWrangler] #7036622
01/13/18 02:37 PM
01/13/18 02:37 PM
Joined: May 2011
Posts: 13,953
Rockport, Tx.
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Originally Posted By: SnakeWrangler
Originally Posted By: 2Beez
Wait for Skinner but Djs process sounds legit. I skinner he is half coon arse as much time as he spent in that territory though roflmao

Half coonazz and half mexican....not a bad combo for a white boy.....

I know the boudin he gave us was awesome.....I had the fight with my wife just to get a couple pieces....after one bite she claimed it was ALL hers....
wife


rofl clap I had boudin for supper again last night. food Man I've been wanting to make my own boudin for years guys, still haven't done it. Looked at a bunch of recipes etc, even bought a couple bags of boudin seasoning to try but still sitting here. I'm like you Thundervee, have been making my own smoked sausage and all kinds of sausages for a long time but not boudin yet. bang I need to take a break from Harvey clean up soon and take a swing at it. I did pick up about $500 worth from Nunu's last month but it's going fast. grin Sorry I'm no help, least not yet.

Re: Boudin recipe [Re: djs303] #7036629
01/13/18 02:44 PM
01/13/18 02:44 PM
Joined: May 2011
Posts: 13,953
Rockport, Tx.
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Originally Posted By: djs303
Here is a recipe that I use:

1 1/2 pounds meat (duck, venison, beef, pork, whatever)
1/2 pounds liver (duck, chicken, pork, venison liver, etc)
1/2 pound pork fat
1 large onion, chopped
2 celery stalks, chopped
2 poblano or green bell peppers, chopped
1 bay leaf
6 garlic cloves, chopped
4 tablespoons kosher salt
1/2 teaspoon Instacure No. 1 (optional)
3 to 5 tablespoons Cajun seasoning
2 cups cooked white rice (long-grain is best)
1 cup parsley, chopped
1 cup green onions, chopped
Hog casings
____________
Chop the meats, liver and fat into chunks of about 1 inch across; you will grind them later, so they need to be able to fit in the grinder. Mix the meats with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and let it sit in the fridge at least an hour, and up to a day.
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 4 hours. Strain off the cooking liquid (you’ll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
When everything is cool enough to handle, grind it through the coarse die on your grinder. You can also hand chop everything.
Put your meat mix into a large bowl and add the cooked rice, parsley and green onion. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for a solid 3 to 5 minutes, as you are creating a more cohesive mixture to stuff into a casing. You now have boudin.
You can just shape the mixture into balls and fry them (they’re awesome), or use your boudin as stuffing for something else, like a turkey. But I prefer to case it. Stuff the boudin into hog casings, and while you’re doing it, get a large pot of salted water hot — not simmering, just steaming. You want the water to be about 165ºF to 175ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet. I have done the recipe without the liver and it is still good



That sounds good. Have you ever tried smoking your boudin? If not give it a try, it's awesome.

Re: Boudin recipe [Re: Thundervee] #7037537
01/14/18 03:40 AM
01/14/18 03:40 AM
Joined: Nov 2012
Posts: 488
Jackson County
D
djs303 Offline
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I do put them on the grill sometimes but if you cook them too fast they will pop and ooze out of the casing

Re: Boudin recipe [Re: djs303] #7037958
01/14/18 05:30 PM
01/14/18 05:30 PM
Joined: Jan 2011
Posts: 41,357
Over yonder.....
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Originally Posted By: djs303
I do put them on the grill sometimes but if you cook them too fast they will pop and ooze out of the casing

We have grilled and pan fried ours.... great either way......


Originally Posted By: skinnerback
Milf does the trick.

"You're statistically more likely to be killed by Hillary Clinton than an NRA member. - PolitiDiva

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Boudin recipe [Re: Thundervee] #7038141
01/14/18 08:04 PM
01/14/18 08:04 PM
Joined: May 2011
Posts: 13,953
Rockport, Tx.
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Smoke indirect heat until swells & has color.

Re: Boudin recipe [Re: Thundervee] #7047446
01/21/18 10:31 PM
01/21/18 10:31 PM
Joined: Nov 2006
Posts: 118
easttexasdiver Offline
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Making me hungry


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Re: Boudin recipe [Re: Thundervee] #7053739
01/26/18 03:25 PM
01/26/18 03:25 PM
Joined: Jun 2009
Posts: 11,819
Shepherd/Edwards County
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Thundervee Online happy OP
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Holy crap! I must’ve asked y’all this when I was drinking blush I forgot about it. confused2

That recipe djs posted sounds good! I’m gonna try to make it soon.

Thanks a bunch djs!


Re: Boudin recipe [Re: skinnerback] #7056342
01/29/18 12:38 AM
01/29/18 12:38 AM
Joined: Nov 2009
Posts: 50,902
Katy-Fulshear
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Originally Posted By: skinnerback
Smoke indirect heat until swells & has color.


Add to pan fried potatoes.


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Re: Boudin recipe [Re: djs303] #7056347
01/29/18 12:43 AM
01/29/18 12:43 AM
Joined: Oct 2008
Posts: 3,835
San Marcos, TX
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Originally Posted By: djs303
Here is a recipe that I use:

1 1/2 pounds meat (duck, venison, beef, pork, whatever)
1/2 pounds liver (duck, chicken, pork, venison liver, etc)
1/2 pound pork fat
1 large onion, chopped
2 celery stalks, chopped
2 poblano or green bell peppers, chopped
1 bay leaf
6 garlic cloves, chopped
4 tablespoons kosher salt
1/2 teaspoon Instacure No. 1 (optional)
3 to 5 tablespoons Cajun seasoning
2 cups cooked white rice (long-grain is best)
1 cup parsley, chopped
1 cup green onions, chopped
Hog casings
____________
Chop the meats, liver and fat into chunks of about 1 inch across; you will grind them later, so they need to be able to fit in the grinder. Mix the meats with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and let it sit in the fridge at least an hour, and up to a day.
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 4 hours. Strain off the cooking liquid (you’ll need it later) and spread the meat, fat and veggies out on a sheet pan to cool.
When everything is cool enough to handle, grind it through the coarse die on your grinder. You can also hand chop everything.
Put your meat mix into a large bowl and add the cooked rice, parsley and green onion. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for a solid 3 to 5 minutes, as you are creating a more cohesive mixture to stuff into a casing. You now have boudin.
You can just shape the mixture into balls and fry them (they’re awesome), or use your boudin as stuffing for something else, like a turkey. But I prefer to case it. Stuff the boudin into hog casings, and while you’re doing it, get a large pot of salted water hot — not simmering, just steaming. You want the water to be about 165ºF to 175ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet. I have done the recipe without the liver and it is still good


One important ingredient was left out, or omitted.

ROADKILL food

Re: Boudin recipe [Re: Thundervee] #7065741
02/04/18 11:01 PM
02/04/18 11:01 PM
Joined: Nov 2006
Posts: 2,724
central Texas
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booger Offline
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I found a recipe in OUTDOOR LIFE a few years ago and use it.... have to dig it up

I've made it with pork butt and no liver and its great plus I've got homemade stock afterwards!


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