Boudin recipe?

[junkpile]

Anybody got a good boudin recipe? I don't live down south, but do enjoy the food. Can't handle "burn your face off" spicy, but do enjoy things moderately spicy. I'd be at 3 or 4 bells out of 5 at most restaurants. I made a batch last year that was good, although I accidentally left the grinding blade in when stuffing the tubes. I really liked it, but would be interested in something from someone that's been around the block a few times.

 

[chef jimmyj]

If Foamheart does not see this send a PM. He's a proper Coonass and should be able to help...JJ

 

[darwin101]

This might be worth a read.
https://acadianatable.com/2014/02/03/the-great-boudin-debate/

 

[tubacka]

Did you ever get a recipe? If not I'll send you mine. I made about 35 lbs just yesterday.

 

[indaswamp]

Here ya go:


As authentic as it gets and very close to my recipe.

 

[GaryHibbert]

I

Here ya go:


As authentic as it gets and very close to my recipe.

That was a GREAT video. Thanks!!
Gary

 

[indaswamp]

<Thumbs up>

The crust is the key when you brown the meat! If you are not a fan of liver I do recommend using chicken livers. Do not skip the liver. It makes a subtle difference and it's not really boudin without it.

 

[chopsaw]

The CCR drew me in ,,, great video . Don't feed your dog pork bones .

 

[tubacka]

Agreed on the liver....with out it you've got dirty rice.