Boudin Time!!! Step by step...and pics.- recipe added

[indaswamp]

I'll have to scale it down a bit.

Boudin freezes very well and stays fresh for about 3 months. After that, the rice gets a little mushy though the flavor does not suffer at all. Fair warning: I always wish I made a bigger batch-no matter how big the batch is! LOL!

 

[indaswamp]

Almost out of boudin...I have 2 packs left. LOL! Time to make more...not sure when I will get a chance though.

 

[DanMcG]

Almost out of boudin...I have 2 packs left. LOL! Time to make more...not sure when I will get a chance though.

Did you eat it all yourself, or did you share a little?

 

[indaswamp]

Did you eat it all yourself, or did you share a little?

I always share....

 

[ddufore]

Inda, I have a question. I love this recipe and plan to make it. I very rarely find pigs feet. What do you think about using the skin from a store bought shank portion ham. I can remove the skin prior to roasting it. Thanks.

 

[indaswamp]

If the skin has been cured, seasoned, and cooked it will not be the same. Now if you can get a raw picnic shoulder that would be the way to go. In a pinch-though I recommend this as a last resort- yo can use granulated gelatin in packages...BUT it's just not the same as the flavor you get from the skin.

 

[ddufore]

Thank you. I’ll keep looking.

 

[indaswamp]

I'm adding link here to a thread in the curing section on how to smoke boudin properly. (Thanks Dave and ChefJJ!)
https://www.smokingmeatforums.com/threads/will-this-work-cure-2-question.273308/

 

[ddufore]

Thanks again.

 

[indaswamp]

I'll be making another batch soon...will post pics. of smoked boudin.

 

[tgrid]

Indaswamp I like your recipe.. I have a restaurant in Baton Rouge and we do a lot of boudin. We stuff onion rings with it and fry it up. Never new about the skin it makes sense.

 

[indaswamp]

Indaswamp I like your recipe.. I have a restaurant in Baton Rouge and we do a lot of boudin. We stuff onion rings with it and fry it up. Never new about the skin it makes sense.

What restaurant?

 

[tgrid]

Masons but this is about your boudin and i like it

 

[indaswamp]

Masons but this is about your boudin and i like it

Did you make boudin with the recipe?
I had to google Mason's, I've never eaten there.
I have sampled a lot of boudin from a lot of places around the Baton Rouge area and most of it is not as good as what you will find in SWLA. Which is a shame. I have yet to find one store bought that even comes close....which is why I started making my own.

 

[Diehardmason]

This is an authentic recipe. Being from Lafayette and living in Houston too many people make their own variety of Southern La foods and they are terrible. Thank you for keeping the traditional dishes traditional.

 

[indaswamp]

Thanks man. Most of the boudin made in and around Baton Rouge sucks. I have sampled a lot of it and none of it comes close to what you will find in SWLA. I had to start making my own....those 2 hour drives to buy it were getting expensive! LOL!

 

[Diehardmason]

I make my own as well just like you do it. I do Tasso and other smoked meats too. Gonna try andouille and chaurice soon.

 

[Gwanger]

applause-smiley-emoticon.gif

• Rings Я Us
• Aug 30, 2017

Wow! Neat!

we need to see pics of final sausage, and do you smoke afterwards,

 

[indaswamp]

pics. of the links are on post #22 in this thread. I did not smoke these but did start a thread on how to do it.

https://www.smokingmeatforums.com/threads/will-this-work-cure-2-question.273308/#post-1805339

 

[Gwanger]

pics. of the links are on post #22 in this thread. I did not smoke these but did start a thread on how to do it.

https://www.smokingmeatforums.com/threads/will-this-work-cure-2-question.273308/#post-1805339

Inda, I thoughtt Andoule was a grind and stuff sausage boy was I wrong. And my spelling is just as bad.