› Forums › Smoking Meat (and other things) › Sausage › Boudin ala Foamheart
New Posts  All Forums:Forum Nav:

Boudin ala Foamheart - Page 2

post #21 of 28
Nice Foam!!!!!!!!!!!!!
post #22 of 28
Looks like a great job on those. But unfortunately, I have never heard of boudin. Just curious as to what it is or what it is similar to?
post #23 of 28
Originally Posted by boykjo View Post

Nice Foam!!!!!!!!!!!!!







post #24 of 28
Thread Starter 
Originally Posted by WaterinHoleBrew View Post

Now that's a game time snack for sure ! Nice job Foam ! I only hope to do some Boudin sometime soon, sure looks tasty ! What could be better a cold one cheers.gif & some Boudin ... sausage.gif


Boudin was my Sunday meal nearly every Sunday while in college. They sold it by the pound at a convenience store. I would get the car gased up, quarters for the laundry, and a six pack. I'd drive to the park next to the campus,  pull out the guitar, Frisbee, beer, boudin, and my dog was a happy camper! Of course that was the first part of the semester, towards the end it was a small link, a can of coke, the dog was just as happy but the guitar and Frisbee would turn into some stupid school book and I was walking. Save that gas to go home on to dump my laundry.....LOL

post #25 of 28
Thread Starter 
Originally Posted by boykjo View Post

Nice Foam!!!!!!!!!!!!!

Thanks a lot........ I am zeroing in on what I want.


One of the church ladies asked when I was going to open a meat market. I told her with the prices for meat, I'd better open a bank instead. LOL


I ain't raising pigs again, nor beef cows...... hell I just finally got outta the chicken business last year. This is the first time with no critters on the hill I can remember! Let it rain, let it blow, I just smile now.

post #26 of 28
Thread Starter 
Originally Posted by v8trdude View Post

Looks like a great job on those. But unfortunately, I have never heard of boudin. Just curious as to what it is or what it is similar to?


Thanks, its like nothing I know of, its a local thing. Although being Cajun its passed thru Nova Scotia, New Brunswick? Its rice with liver maybe some pork, onions, garlic, stuffed in a casing. Basically its left overs in a handy to carry package.


Originally Posted by Bearcarver View Post








Thanks Bear, when I get it tweaked in we'll have to have a party. With that dry rice onions and garlic its got to healthy right? That's my story and I am sticking to it!

post #27 of 28

This is a good starting recipe, Thanks  Home sick Texan.


2 pounds pork shoulder, cut into 1-inch pieces
1 rib of celery, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 bell pepper, seeds and stem removed, chopped
1/2 pound chicken livers
2 cups cooked rice
2 jalapeños, seeds and stems removed, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Salt, black pepper and cayenne to taste

Place the pork shoulder, celery, onion, garlic and bell pepper into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.

Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.

Add to the bowl the cooked rice, jalapeños, thyme, oregano, paprika, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, adding salt, pepper and cayenne.

To make boudin sausage, stuff into casing (see below for instructions) and then poach in boiling water for 10 minutes.

Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.

Yield: about 12 sausages or 5 cups of filling

Note: If you have any concerns about cooking the chicken livers in the pork pot, by all means you can cook the livers separately, and then mix them with the cooked pork and other pot vegetables when you dice them or run them through the food processor.

Note: The original recipe called for pork liver .But that can be very hard to find in some places.

Note: The recipe doesn't specify ,but use long grain rice !

post #28 of 28
Ahh.. sounds interesting....have relatives through Nova Scotia, now I'm really curious..I believe I have a new mission.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage › Forums › Smoking Meat (and other things) › Sausage › Boudin ala Foamheart