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.
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.