Beef Boudin ??

Discussion in 'Sausage' started by mosparky, Jan 26, 2016.

  1. I'm still gathering equipment to venture into sausagemaking, Boudin intrigs me, sounds delicious and deffinately on the short list for first attempt.

     I got to thinking, why not try it with pulled chuck roast instead of pork. Anybody tried this ? Thoughts ?
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    From what I understand it is made with left overs some times,I made mine with PP. 

    Richie

    http://www.smokingmeatforums.com/t/232535/boudin-1st-time
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You can use any meat you want in boudin.  Lots of varieties out there...  The main flavor profile that folks will look for is the pork liver and rice
     

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