Boudin and LSU Baseball ~ Foamheart

[foamheart]

Watching todays LSU baseball game, I needed something to distract me while the game was on. First I ground up some Hamburger. Its about 90/10 chuck (The 10% being home made bacon trim). The grinder was dirty anyway so I rinsed it off, grabbed a couple a CSR's and some liver out the reefer, chopped some veggies, made some rice and Voila!

Its just rice with leftovers added, the Cajun Burrito.

Wasn't too impressed. It was probably as good as any I have ever made but..... Being lazy I tried something new and didn't really care for it. I used the kidney plate and stuffed it electrically with the #12 grinder. I usually use a manual stuffer and didn't care for the texture.
That was the first time I ever tried electric stuffing. Eeeeeeewwwwwww................





Peasant food, a couple of CSR's and rice makes 9 links. Why 9 cause that's all it made...LOL

Boudin is not made by me with a recipe. Its just whats left over with some liver, veggies to taste stuffed in a casing. Or boudin balls (fair/festival food). Or used to stuff chicken or pork chops, etc.

Whats in it

Pork
Liver (this one has chicken)
Rice
1/2 C Minced Onions
1/4 C Minced Bell pepper
2 Very Large sliced garlic toes
1/2 Bunch small sliced green onion tops
1/4 bunch small chopped Italian Parsley
Tony's More Spice
Bay leaf
Cayenne
salt

This has the best taste I can remember. It definitely speaks of garlic! The heat appears after you are finished eating, as a warm glow in your mouth. I put bell peppers in my boudin because I like bell peppers in my boudin. Everything we do here is more about technique, the flavors other than the basics, are all in what you like.

So LSU lost to Texas today. I ground some good burger for this week. Made some boudin (now wondering if I'll smoke it).

BTW I picked up a couple a picnic's, thinking one will be a bone out, rolled, cured for Easter maybe. The other maybe a just a pork roast, maybe a crackling roast. <shrugs> Its the best part of cooking, what to do with what you have.

Thanks for listening to my ramble.

 

[indaswamp]

CSR's???

Boudin looks good foamy, I'd eat that! I'm out and need to make more. On the list for the next two weeks....

 

[foamheart]

CSR's???

Boudin looks good foamy, I'd eat that! I'm out and need to make more. On the list for the next two weeks....

CSR = Country Style Ribs, like pork steaks or pork strips just a way to cut up and market a butt...LOL
I don't usually make large quantities when I make boudin. That way I always appreciate what I have, I get plenty of chances to improve the taste if I can remember what I put in it last time. LOL. It doesn't take an hour from start to finish. The longest part is water soaking the casing. I will be making crawfish boudin here 'fore two long. its my favorite.

 

[petehalsted]

I love me some boudin!!! We will be leaving So FL and heading toward So Tx during April. I have already schedule a stop in Port Arthur to stock up on some boudin.

That looks really good to me, I like plenty of green onion and garlic in mine as well.

Haven't ventured in to making my own. Sneaking a grinder into the RV would be trick, but one day....

What is the ratio of Pork to Liver?

 

[SmokinAl]

Your boudin looks fantastic, Kevin!
But crawfish boudin sounds incredible to me!
Al

 

[foamheart]

View attachment 355440

I love me some boudin!!! We will be leaving So FL and heading toward So Tx during April. I have already schedule a stop in Port Arthur to stock up on some boudin.

That looks really good to me, I like plenty of green onion and garlic in mine as well.

Haven't ventured in to making my own. Sneaking a grinder into the RV would be trick, but one day....

What is the ratio of Pork to Liver?

Thank you. BTW, you might google the Cajun Boudin Trail, boudin and cracklins run right along with I-10! Sure would be some nice rest stops on a trip....LOL BTW you should try Comeaux's grocery in Lafayette!

Normally with fresh pork its 4 or 5 to 1. !0 lbs of boudin is a healthy 2 lbs of liver. If you use chicken liver its about the same but its a much milder taste. I actually usually appreciate it more than the fresh pork liver. But then when fresh pork is used I enjoy its different more robust liver taste more...LOL Its a win /win situation. and chicken liver is much easier to come by.

You'd like this boudin, its most definitely got garlic in it!

BTW no more than I make with leftovers, a hand-crank grinder/stuffer would suffice and would be easier to clean too! LOL Its was my only grinder for 40/50 years.

 

[foamheart]

Your boudin looks fantastic, Kevin!
But crawfish boudin sounds incredible to me!
Al

Thank you.

It is and smoked is even better!



https://www.smokingmeatforums.com/threads/crawfish-boudin-foamheart-updated.244295/

 

[petehalsted]

View attachment 355440

Thank you. BTW, you might google the Cajun Boudin Trail, boudin and cracklins run right along with I-10! Sure would be some nice rest stops on a trip....LOL BTW you should try Comeaux's grocery in Lafayette!

Normally with fresh pork its 4 or 5 to 1. !0 lbs of boudin is a healthy 2 lbs of liver. If you use chicken liver its about the same but its a much milder taste. I actually usually appreciate it more than the fresh pork liver. But then when fresh pork is used I enjoy its different more robust liver taste more...LOL Its a win /win situation. and chicken liver is much easier to come by.

You'd like this boudin, its most definitely got garlic in it!

BTW no more than I make with leftovers, a hand-crank grinder/stuffer would suffice and would be easier to clean too! LOL Its was my only grinder for 40/50 years.

I will have to keep on the lookout for a hand grinder like that one. Definitely could sneak that in the RV. I definitely don't want to go into commercial sausage making, but would be nice to be able to do a few special things on occasion. Thanks for the google hint, I have been in the Golden Triangle a few times, its where I first fell in love with Boudin. The Boudin Hut in Port Arthur definitely looks like a sketchy place on the outside, but has some great Boudin. When we move to Biloxi a few years ago, I was very disappointed to find out that Boudin is not easy to find there. It just doesn't make its that far east.

 

[Rafter H BBQ]

That boudin looks top notch Foam!

 

[oddegan]

Crawfish boudin sounds pretty darn good. Might have to try that. Crawfish is one of the least used foods here in the Mitten. It's a different kind than you have but they taste great and no goes out and catches or traps them. That's fine. More for me. Cracks me up to see Louisiana crawfish in the freezer at the store and no one thinks to go out and get their own for nothing.

 

[foamheart]

I will have to keep on the lookout for a hand grinder like that one. Definitely could sneak that in the RV. I definitely don't want to go into commercial sausage making, but would be nice to be able to do a few special things on occasion. Thanks for the google hint, I have been in the Golden Triangle a few times, its where I first fell in love with Boudin. The Boudin Hut in Port Arthur definitely looks like a sketchy place on the outside, but has some great Boudin. When we move to Biloxi a few years ago, I was very disappointed to find out that Boudin is not easy to find there. It just doesn't make its that far east.

They are cheap. The one pictured was my great grandmothers, they never wear out! Might look in a pawn shop or a yard sale. All the grinders and stuffers are justified by long years of service and passed down but the fun gene doesn't get passed down too much or let's say realized, in another generation until the equipment is already gone....LOL Make sure if it's a hand crank, a #12 is the smallest you'd want. I have smaller ones and they are really totally useless nobody would make sausage one link at a time...

All the best boudin is made by those type locations. I always look for a roaster or an electric skillet in the back of a little home town grocery store, next to the butcher. When in college a very very long time ago, every Sunday I would go to the Stop & Go, get a link of boudin, a bag a chips, a six pack, then I was off to the park to eat and play guitar (or attempt it anyway). The more I drank the better I sounded and the girls would start looking a lot better too!

 

[foamheart]

That boudin looks top notch Foam!

Thanks my friend, wish I could offer you and the sous chefs a try.

 

[foamheart]

Crawfish boudin sounds pretty darn good. Might have to try that. Crawfish is one of the least used foods here in the Mitten. It's a different kind than you have but they taste great and no goes out and catches or traps them. That's fine. More for me. Cracks me up to see Louisiana crawfish in the freezer at the store and no one thinks to go out and get their own for nothing.

Thank you, what I made lasted less than a week and the freezer door was happy we were out. LOL I thought, that I thought it up, like lots of my cooking and baking I get these great new ideas, then later google it and there are 1000 hits...LOL But I thought of the crawfish while watching a chef make a lobster and Mac & Cheese dish which looked absolutely mouth watering. really all it is, is left over crawfish ettouffee. The rice and gravy mixed and stuffed. Smoking it just puts it over the top!

 

[oddegan]

I've made the crawfish mac and cheese and that is outstanding!