Feral Boudin

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smok eatr

Fire Starter
Original poster
Feb 26, 2015
30
28
Carrollton, Texas
Feral Hogs are in no shortage in Texas. I was fortunate enough to take these 4 one evening.

Decided to make some Boudin out of some of the meat. There wasn't any problem getting pork liver for the Boudin.....it came in the same package. ;)
I'll put a few on the grill tonight for dinner and post the money shot later.
 
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Reactions: disco and crazymoon
SE,That looks like some fine sausage ! 
points.gif
 
Awesome looking bou right there, sir. Point for that.

Those dang pigs will lay any vegetation to waste in a New York minute: crops, parks, golf courses, you name it. I know some folks who will pay you to hunt the ba$tards off their land but you've got to be careful as they'll rip you and your hunting dogs to shreds. I remember when the toll road between Austin and San Antonio opened to the fanfare of the highest posted speed limit in the country--85 mph. Well, everyone knows 85 means 95, but there was one minor detail that the highway department overlooked: that corridor was overrun with feral hogs. 400 pounds of bacon were blowing up vehicles all the time: hopefully they've got it under control now.
 
Awesome looking bou right there, sir. Point for that.

Those dang pigs will lay any vegetation to waste in a New York minute: crops, parks, golf courses, you name it. I know some folks who will pay you to hunt the ba$tards off their land but you've got to be careful as they'll rip you and your hunting dogs to shreds. I remember when the toll road between Austin and San Antonio opened to the fanfare of the highest posted speed limit in the country--85 mph. Well, everyone knows 85 means 95, but there was one minor detail that the highway department overlooked: that corridor was overrun with feral hogs. 400 pounds of bacon were blowing up vehicles all the time: hopefully they've got it under control now.

Thank you!
Last number I heard was over 2 million and growing. One of the most distructive critters I've ever seen! Thank goodness they taste good.


Your sausage looks fantastic!

Point!

Al

Thank you Sir!
 
Now that looks like some great stuff!

For those that aren't aware, the feral hog problem in Texas is crazy bad!  I have a hunt planned for the 28th and the landowner said we can take 3 each, but won't mind if a few more go down as well.

Another nifty note about the feral hogs; while talking to the processing plant owner several months back, he told us that the livers on the feral hogs are in MUCH better condition than the farm raised hogs.  I asked why, and he simply stated, "medicines and vitamins".  The ferals aren't eating feed that's loaded with "stuff" and they aren't getting shots of vitamins and/or steroids.

The flavor of the feral is also MUCH different than the farm raised stuff.  The first time my wife had some she actually thought I had done something different to the chops...

Now, since I'm going in a couple of weeks, I know what the first sausage will be, BOUDIN!

Points for the feral eradication, great looking sausage, and for the inspiration!
 
Super sausage from a local resource!

Disco
Thanks Disco


Now that looks like some great stuff!

For those that aren't aware, the feral hog problem in Texas is crazy bad!  I have a hunt planned for the 28th and the landowner said we can take 3 each, but won't mind if a few more go down as well.

Another nifty note about the feral hogs; while talking to the processing plant owner several months back, he told us that the livers on the feral hogs are in MUCH better condition than the farm raised hogs.  I asked why, and he simply stated, "medicines and vitamins".  The ferals aren't eating feed that's loaded with "stuff" and they aren't getting shots of vitamins and/or steroids.

The flavor of the feral is also MUCH different than the farm raised stuff.  The first time my wife had some she actually thought I had done something different to the chops...

Now, since I'm going in a couple of weeks, I know what the first sausage will be, BOUDIN!

Points for the feral eradication, great looking sausage, and for the inspiration!

Thanks CB! Good luck on your hunt. Whack'em n Stack'em.
 
smoke eatr do you mine sharing your boudin recipe? I got one but just want to compare because yours looks awesome. Thanks

Thanks Kajun, this is actually a commercially made spice mix from REO Spice in Huntsville TX. I'd been wanting to give it a try for a while. I did tweek it a bit. I replaced 15-20% of the pork with pork liver and added a couple bunches of green onions and a bunch of parsley. After mixing it and giving it a taste I added more cayenne to taste.
 
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