Discussion in 'Sausage' started by diesel, Mar 24, 2014.

  1. diesel

    diesel Smoking Fanatic

    I gave Boudin a try this weekend.  I have never had it before so I do not know how to compare it.  I did change the recipe up a bit.  I used some leftover pulled pork and brisket.  My goal was to make boudin without going to the grocery and I did.  Overall I would say it tasted a lot like hash.  I think next time I would add a couple of bay leaves to the boil and maybe some sage to the grind.

    2 lbs of pulled pork

    1 lb of brisket

    3 celery stalks

    1 whole white onion

    1/2 read onion

    1/2 head of garlic

    1 tsp red pepper flakes

    1 tsp oregno

    1 tsp parsley

    1 tsp tyme

    1/2 tsp cayenne  ( I would have used more but planned to share with others that are not as crazy about hot stuff as I)

    I boiled the meat in chicken stock for about an hour then added the veggies.

    I started to soak the casings while the meat was cooking.

    Boiling the rice the last hour of the meat cooking.

    I took al of the meat and veggies out of the pot and reserved the stock

    I let the stock cool in the freezer for a few mins.  (about 15)  The fat separated. Sorry no pict on that one.

    I added the seasonings to the meat and veggies

    Grind it all up.  Large plate one time through.

    I added the stock that I reserved earlier and mixed until it had a "pudding texture".

    Added the rice and mixed well.

    Fry test. 


    The recipe says to steam for Ten minutes then grill.  I went straight to the grill.  I will try the steaming first next time.

    Oh and a few casings busted while stuffing so I sacrificed them on the grill.

    Grilled potatoes, boudin, and salad.  Yum.

    Fried up for breakfast.

    With some home cured bacon.

    Thanks for looking.
    smoking b likes this.
  2. Nice job making do with what you had!  [​IMG]   I haven't made boudin in a while but I'm almost out so it won't be long. I always use some liver in mine... Your sausages look good man  [​IMG]  
  3. 05sprcrw

    05sprcrw Smoking Fanatic

    That looks great and the recipe is getting added to my rainy day list of food projects to make.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great Yum grilled sausage and grilled spuds 

    Very Nice. 
  5. papap

    papap Smoke Blower

    1st time I have ever heard of anyone putting beef in boudin. Looked good. Real boudin has pork liver in it.

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