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post #1 of 5
Thread Starter 

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.

post #2 of 5

Nice job making do with what you had!  thumb1.gif  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  :beercheer: 

post #3 of 5

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

post #4 of 5

Looks great Yum grilled sausage and grilled spuds 


Very Nice. 

post #5 of 5
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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