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

73saint

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Yes...and the moisture is not water-it's the gelatin packed stock.
Inda, nowadays I grin when I end up with skin. Last week I skinned out 13 jowls. That skin will be for my boudin!
I found some boudin balls in the freezer last week. We fried 4 up w some fresh bass I caught. That recipe is fire. If you get the texture right it’s hard to beat, I can’t wait to do another batch.
 

indaswamp

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The skin is the real secret to great boudin...so much flavor! And makes the perfect texture! Smooth as silk!
 

callmez

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Made this Saturday (I'm not set up to stuff casings yet, so no links this time... next time I hope.) OMG, this is spot-on boudin, a really great balance of flavors. I suspect that the devil is in the details and Indaswamp has provided ALL the details here to make a killer batch of boudin.
For a trial run (and since the rest of the family won't eat much of it) I adjusted the ingredients to half a pork shoulder, about 4 lbs. No access to pork skins so we got a trotter at the local Mexican market instead. *Mental note, Mexican markets are great for critter parts the local supermarkets don't stock... the regular supermarkets were out of chicken livers too, but they had 'em.* I was concerned about the trotter falling apart if tossed in with everything else so I boiled it separately in a saucepan and added the reduced liquid towards the end of the cook. It didn't fall apart and I wouldn't do it next time, but that worked out fine. After adding the reduced liquid I took the skin from the trotter, chopped it up fine and added it into the mix. When I mixed everything together at the very end, I thought it looked a little dry so I added a bit of water. Mistake. It didn't need it.
Didn't even get the grinder out for this recipe, just a knife. A full size batch might be different.
So far we've fried up some boudin balls (tasty but a little softer than they should be: too much moisture.) Fried up as patties too, really tasty but still too soft. Tonight we are going to stuff some big button mushrooms with the boudin -- should be great!
Thanks for a killer recipe InDa. I have wanted to make this for a long time. There are recipes all over the web but I was looking for one that seemed to have cajun street cred. You da man!
 

stevenau281

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Joined Jun 24, 2020
when would be the best time to ball it up into boudin balls? Should I let it sit in the fridge for the night and ball it up the next morning?
 

indaswamp

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when would be the best time to ball it up into boudin balls? Should I let it sit in the fridge for the night and ball it up the next morning?
Yes, I would ice it and let it firm up, then shape into balls.
 

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