Got all the prep work done last night, meat seasoned and hanging out in the ice box overnight.



Time to break out my 15 gallon cast iron pot. Weather is nice and the beer is cold.



Got 20 lbs of pork browned off good. Don't worry, it's not burnt. All that flavor is going to dissolve in the pot.



First batch of red onions cooking down real dark and getting all that goodness off the bottom.

Love it do more, do more, I wish you would

Second batch of onions in with some shallots, bell pepper, & parsley.





Chicken liver, garlic, and first batch of green onions in. Meat back in the pot.



Covered in water and gonna simmer until the meat shreds on it's own. Not grinding anything. Long night ahead.





Cooking meat today, tomorrow cooking rice/mixing/stuffing.

To be continued....

Keep on keeping on.

Yes Sir. To be continued.....

Where do you find the energy?

Just trying to enjoy this life while I have it.

Coming along. Bones slipped out, now it's time to taste & season if need be. Won't be long now.

Breakfast of champions. Can't wait to see the finished product.

I took the day off today, after staying up cooking all night I was hungover and useless today lol. I’ll be stuffing casings and trying some out tomorrow. More to come....

Looking forward to the next step.
We do our own sausage (500-100 pounds) every year and make out own panhaus (scrapple).
I would love to learn to make boudin. For now I buy it at Moodys Meats in Corpus Christi, but would like to make my own.
This doesn't appear to be your first rodeo.

That’s awesome. I make my own sausage too, but I always buy my boudin in SE Louisiana. I’ve never found good boudin around here to buy, I’ve been saying for years I’m gonna start making my own boudin just haven’t yet. This is actually my first time making it. I’m sure I’ll have some tweaking to do after this test batch. I’ve never had scrapple but I love good hog head cheese. I’ve never made that either, but it’s next on my list.

It’s been a while since I’ve been to Moody’s but they always had some really good meat there. Have never tried their boudin.

Best Stop off I10 in Scott is pretty good (Convenient since it's right off the highway). My favorite is Mel's between Eunice and Mamou on Hwy 13. I find most places put too much rice and not enough liver.

Well... wheres the wurst! we are waiting lol

Yes Sir! Best Stop is real good, one of my 3 favorites. Don’s is good too & also convenient, but too greasy for me. Billy’s is better in my opinion and also right there, and their boudin balls are the best IMO. Legnon’s in New Iberia is great too but my favorite of all comes from NuNu’s Fresh Market in Youngsville (not Broussard). Man that stuff is good. They also make a DAMN good chicken & jalapeno, and pork & green onion sausage. Everything there is good actually and the place is owned & operated by some of the nicest people you’ll ever meet. So many other good places to get boudin a little off the beaten path lol. I’m with you on the rice. I’m shooting for more meat than rice.

I personally love liver, but no one else in my clan does. So I used the milder chicken liver and only went with 2 lbs per 20 lbs of pork. Can’t taste the liver at all, so makes me want to put more next time but we’ll see. Speaking of liver, the Boudin Kitchen in Sulfer makes a good boudin with a pretty strong liver flavor.

It’s coming amigo! Bout to put this phone down and get after it.

Ive only bought boudin in Louisiana and at buccees... my rule of thumb is stick to Louisiana!

Damn son.....

15 Gallon Cast Iron is impressive enough LOL.

I love this pot. I bought it for cooking at large get togethers. Gumbo, jambalaya, chili, carne guisada, stews etc. I wanted the 30 gallon, but would have to have help every time I wanted to move it. The 15 gallon is heavy, but I can pick up and move it by myself.

Got the rice and the green onions added to the meat mixture. Definitely needs more green onions. More meat than rice, which was the goal. Good flavor and a little spice. I wanted to add more, but not this time. Will see what’s it’s like after being cooked again.



Let the stuffing begin.




Had to stop and take kids to practice, to be continued, again....

That my friend, looks Great!

Dang that looks good

Good stuff!

:drool: