My West Coast version of BOUDIN SAUSAGE.

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mike johnson

Master of the Pit
Original poster
OTBS Member
Mar 9, 2012
1,051
59
Lacey, WA.
I was in the store and saw a boneless leg of lamb for 50% off and my mind started thinking" what can I make with this". Well it came to me BOUDIN SAUSAGE if you want to call it that. I started off boiling the chicken livers and lamb in about 8 cups of water and began to boil. When it cooked for a while I pulled it out and had this.I was wondering about using the lamb fat from the leg and after boiling I gave it a taste. I was impressed with both the taste and the mouth feel so I used it all.


I started with .85 lbs. of chicken liver and 2.63 lbs.of lamb I then ground it up using the Kitchen Aid.


I then diced up a whole onion and cooked to translucent.


I then diced up about 1/2 a cup of Sun dried Tomatoes and added those along with 3 Tbs. of minced garlic.


I then went against all tradition and used instant rice with 4 cups of reserved liquid from the meat boil.I added some Greek seasoning to the liquid before adding the rice.When all was complete I added the rice.


After mixing this is what I had.The big bonus of using all precooked items is you can add seasonings as you mix to get it just right. I then added 1 more cup of reserved liquid to the mix to help ensure it stays nice and moist.


I then put the mix into the stuffer.


Here is what I have after stuffing into the cassings. I didn't stuff to complete capacity because I am sure they will continue to expand and I don't want them to burst.


Here is a close up of the Boudin Sausage.


I hope you enjoyed my improvisation of traditional Boudin Sausage.I will post a picture later of

 it all plated up.
 
WHO DAT

Sure do look like boudin.

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Lamb & chicken liver not the first combination that comes to mind but it looks great! Dont have boudin sausage down here. Tried a pigs liver & meat number a while back but it was to strong for me. You can obviously make sausage 
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if you got lamb again at the right price those merguez style sausages that are popular in France might be worthy.Middle eastern in origin,spicy might be right in your sweet spot.

Vendor at a cattle sale I was at in SW France grilled them put them on a roll with onions,I could smell them from 2 blocks over the smell of the cattle!
 
MJ, The only true way to tell if it is really good Boudin......would to send me a piece, so I can tell you if it taste like it should !!!!
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........ Just kidding with you........It really
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and if it taste as good as it looks......you have something there......ShoneyBoy
 
So here is the final picture. I was extremely happy with the taste. The lamb and chicken liver played off each other quite well.The only thing I will do next time is add a bit more fat because it was a bit dry but I did cook it for 3 hours.( time given in jeffs cook book but thinking back that may have been the time if it was raw at the start. Oh Well!! ) I made the cheesy potatoes in the cookbook also and even made a batch of Rollers Amish White Bread Rolls.

 
That's one good looking plate !!!!
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So here is the final picture. I was extremely happy with the taste. The lamb and chicken liver played off each other quite well.The only thing I will do next time is add a bit more fat because it was a bit dry but I did cook it for 3 hours.( time given in jeffs cook book but thinking back that may have been the time if it was raw at the start. Oh Well!! ) I made the cheesy potatoes in the cookbook also and even made a batch of Rollers Amish White Bread Rolls.

 
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