Originally Posted by dirtworldmike
That's some fine looking sausage!! I make lots of andouille for jambalaya but I've never had Boudin. I'm going to try and make my first batch this weekend.
Could you describe what the flavor profile is suppose to be like ?? Hot, mild, sweet,salty. ?????
Mike its really whatever you like, boudin is nothing but one step above the squeal from the pig (that's the only part you can't eat). Its become a popular staple in South Louisiana, but it was really a way to not waste left overs. Ladies here when I was a kid could feed a family of 7 with one small piece a meat, AND have leftovers! You know there isn't enough for another meal, what to do?
To me the boudin is an all pork taste with the liver really as the star. I had to use Chicken livers, I just can't get fresh pork liver anymore. But its about the liver, and the pork (either ground or shredded). Everytime I cook a butt, I think how hood that would be in boudin, but I eat it all and smile think about it instead.
It has some garlic and onion and parsley. Its hard to explain the color yellow, its also hard to explain a flavor profile. Its all about your tastes. I use more rice than most, a lot of meat is nice but it is new. Its not sausage, its boudin.
I am sorry, I can't explain better. There are a bunch of people here I didn't realize making boudin, maybe someone can explain better than I.