boudin craving again

[checkdude]

It seems to rain here forever! Have a craving for boudin since I had it I don't know how long ago so time to make some comfort food! (not that I need it after tying my shoes this morning ).went and got 9 1/2 lbs. Of pork shoulder here it is all seasoned up ready for browning. some vegetables and spices ready.Browned the meat,sautéed the vegetables and all in the pot. Ups fergot to show the rice! Got it all mixed up and in the fridge overnight. Next morning made a start. isn't it a sight? Unfortunately didn't estimate the amount of casings in would need. Have bunch left over so made some balls for later use. all in all was a success. Did a taste test before stuffing and did add more heat but could use more. It's hard to please everyone. Lol. That's what hot sauce is for!

 

[chopsaw]

Nice work on those . I've never had it , but been wanting to try some .
Looks great .

 

[checkdude]

Thanks for the like. Until some two years ago I never even heard of it till I read about it here. Was intrigued and I liked the ingredients so gave I it a go and as they say the rest is history lol. Try a small batch.You might be suprised.

 

[Fueling Around]

Where's the liver?
Boudin is akin to German Braunschweiger which is liver sausage

 

[checkdude]

Sorry I was not detailed enough. I used 1 1/2 lbs. Of chicken livers in making the boudin.

 

[Fueling Around]

Ugh that killed it for me. (searching for the unlike button)
I like pork or beef liver in sausage, but there is something about poultry livers.
Gizzards, yes, livers, NO!

 

[Polka]

You don't HAVE to add livers, it is just traditional. I like the livers, myself. Boudin is formulated alot like Jitrnice -- which means it would be Bohemian Boudin -- Ha!

 

[checkdude]

You got Polka. Similar to jitrnice. I was born in Prage the old Checkoslovakia and remember eating it though boudin has diferent spices. Mabey I should try to make some.jiternice that is. You don't have a recipe for it you would be willing to share?

 

[Polka]

Yes I do have one. It is a bit of a "dump cook" style. I will start a new thread with it. R

 

[Fueling Around]

You don't HAVE to add livers, it is just traditional. I like the livers, myself. Boudin is formulated alot like ...

You missed my point. I like liver sausage with beef or pork. There is something about a poultry liver flavor that I don't appreciate. Further, I like chicken meat flavor, but not turkey. Just me taste preference I got from my father.

 

[Polka]

Ah! I see. Yes, it is a different taste. Can be bitter, maybe, if too much used, or overcooked. R