Boudin

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. 


Stuffed.


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.