Boudin Stock Day!!

[indaswamp]

Pulled out all the pork butt shoulder bones I had saved from the freezers, along with all the trim scraps of pork. Filled up the 30gallon crawfish boil pot. Added:
8# onions (skins on, quartered; roots trimmed off)
3# carrots (quartered lengthwise into 4" sections)
3# celery stalks (4" sections)
20 bay leaves
1/4 cup black peppercorns
10 pods garlic (cut pod in half, trim root)
1/2 gallon dry white wine

Top off with cool water and bring to a boil, then reduce to low simmer about 6 hours...

Gonna let that simmer all afternoon...

 

[SmokinAl]

I think this is gonna be a good one!
Al

 

[indaswamp]

There's about 50-60 pork butt shoulder bones in that pot.....should get about 3 gallons of concentrated pork boudin stock. And as you guessed it...boudin is on deck and soon!

 

[tx smoker]

Holy cow Keith!! I cannot wait to see the finished product. I've seen your Boudin thread making the sausage but not the stock for it. I sure wish I had your patience because I'd make a massive batch of the stuff.

Robert

 

[JckDanls 07]

ok.. I'm along for the ride ...

 

[HalfSmoked]

I'm again waiting for your finish here. I had some Boudin in Mississippe and didn't realy care for it I belive it had liver as part of the meat.

Warren

 

[indaswamp]

About 4 hours in simmering. Yep, all that fat on top will go in roux!

 

[indaswamp]

I under estimated the pork blade bones. I counted 78 when I removed them from the stock. That's an 8 gallon pot the bones are in...

I had 12 gallons of broth. I am reducing that down to 8 gallons for concentrated stock for boudin.

 

[indaswamp]

Well, here's the finish Warren...6 gallons of Boudin stock cooling in cold water to bring the temp. down fast, then I will add ice to the chest.

I also now have 1/2 gallon of pork lard for another big roux later on into winter.

 

[chef jimmyj]

Thats a lot of stock! Biggest pot I have is a 20 quart. Following along...JJ

 

[indaswamp]

I had some Boudin in Mississippe and didn't realy care for it I belive it had liver as part of the meat.

Yes, pork liver is a part of the meat in boudin, but it matters how the liver is handled/cooked as well as how much is added to the boudin. Older recipes include a whole lot more liver...up to 50%, so you may have gotten boudin from a place using an old recipe. As our tastes have become more modern and offal is being used less and less as a food source, the liver portion of recipes in modern boudin in SWLA has come down significantly. My recipe is around 6.5%, 1# per 14# meat and 12# cooked rice; which is just enough, but does not overpower the sausage. It also make a huge difference if white pepper is used. White pepper will cut the bitter taste of liver in the boudin. It's just not the same if it is not there.....

 

[indaswamp]

I found a sale on pork butts....$0.77/#... so I'll be grabbing some of those and stopping by my butcher for some fresh liver and skin. Looks like boudin making will be my hurricane Delta distraction....

 

[chef jimmyj]

My recipe is around 6.5%, 1# per 14# meat and 12# cooked rice; which is just enough, but does not overpower the sausage.

1 lb to 26 pounds? That's like 2-3 Anchovy Fillets in a Gallon of Spaghetti Sauce. You really don't taste it but you realize there is something Special happening in there...JJ

 

[indaswamp]

1 lb to 26 pounds? That's like 2-3 Anchovy Fillets in a Gallon of Spaghetti Sauce. You really don't taste it but you realize there is something Special happening in there...JJ

Yeah, you end up with about 9# of cooked meat as a lot of the fluid is released into the stock. You are correct...it's not a lot, but just enough to know that without it, it isn't the same. And I puree the liver, then braise it with the onions and bell peppers. It's so small, it blends in well in the mix.

 

[chef jimmyj]

That's a good plan to get anyone eating Boudin. There are a bunch of Scrapple Recipes, written in a similar manner. Mostly Pork Meat with a small amount of Liver for Depth of flavor but not an overwhelming taste. Me, I don't care. With the exception of plain straight up Liver, I enjoy the taste IN dishes like Sausages and Pates. Blood too...JJ

 

[indaswamp]

That's a good plan to get anyone eating Boudin. There are a bunch of Scrapple Recipes, written in a similar manner. Mostly Pork Meat with a small amount of Liver for Depth of flavor but not an overwhelming taste. Me, I don't care. With the exception of plain straight up Liver, I enjoy the taste IN dishes like Sausages and Pates. Blood too...JJ

Then for you my friend, I recommend you use 3# of liver when you get around to making your batch of boudin....

 

[callmez]

Following along Inda! Maybe it was part of your master plan to get us thinking we all need to make more of your boudin. My first batch was made before I even had a workable stuffer (or grinder for that matter) and I turned it all into boudin balls. Which did not last long.

Now I've worked my way through the grinder-as-a-poor-stuffer phase and am halfway through restoring an antique Enterprise sausage stuffer to handle that job. Methinks its first task should be stuffing a big batch of boudin for the freezer.

 

[ab canuck]

I am definitely following this one, I got to try boudin a couple yrs ago on our last trip through Louisiana, I enjoyed it, my wife was on the fence lol. But something I would like to take a stab at.

 

[HalfSmoked]

I don't have anything against liver I love liver and onions but in the boudin I had I didn't care for it.

Warren

 

[indaswamp]

I don't have anything against liver I love liver and onions but in the boudin I had I didn't care for it.

Warren

Gotcha....
Well, maybe it's because it was Mississippi Boudin! <sarc> LOL!!!!