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First try a boudin

post #1 of 10
Thread Starter 

Started with a recipe I found online and altered it to fit my taste. Turned out pretty good but I'll tweet it a little more next time
post #2 of 10
Looks good.
post #3 of 10

Nice looking links, methinks you've made sausage before.

 

Smells delightful, If I had a cold longneck, I'd be all over them.

 

Each person has their own perfect boudin recipe. Its locked away in your mind's eye. Me, I like more rice, it really was like peasant food when I was a kid. 'Course crawfish boudin you could cheap anywhere over the meat counter... now you need a second mortgage if you can't make your own. LOL

 

I wanta know did ya taste the liver in your boudin?? Was it really predominate?

post #4 of 10

BD, they look good !

post #5 of 10
Thread Starter 
Thanks yall. Yeah I've definitely made some some sausage before lol. On this one I started out with miss Kays recipe and added a few changes of my own and I'll probably add a few more next time. The liver I fried up in bacon grease before boiling it and it still tasted terrible but once it was ground together and seasoned I couldn't tell it was in there. I need a little more heat next time I think it tasted a little too much like stuffing. Granted it was The best stuffing I've ever had. I will probably add some jalapeños next time to add a little heat and flavor. My wife won't eat it she says the texture is too weird I just say more for me!
post #6 of 10

That is a fine job of linking.I just did Boudin about a month ago.

Richie

post #7 of 10
Thread Starter 
I had a problem with my links wanting to bust. I think it was probably because the mixture was still pretty warm when I stuffed it. I think I'll put it in the fridge for a while before stuffing next time and see if that helps.
post #8 of 10
Quote:
Originally Posted by B-demented View Post

I had a problem with my links wanting to bust. I think it was probably because the mixture was still pretty warm when I stuffed it. I think I'll put it in the fridge for a while before stuffing next time and see if that helps.

I soak the casing over night and longer if I plan ahead.

Richie

post #9 of 10
Thread Starter 
Do you soak overnight for everything? I've never had that problem when using cold meat
post #10 of 10

Great thread on how to handle casings.

 

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

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