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

[indaswamp]

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

See the link in my signature for Andouille.. It is a very, very coarse ground, heavily smoked sausage in 2" beef middle casing.

 

[Gwanger]

See the link in my signature for Andouille.. It is a very, very coarse ground, heavily smoked sausage in 2" beef middle casing.

Inda, looked at your recipe for andoulle but grinding and stuffing was not w/recipe unless you added later and I haven't seen it

 

[indaswamp]

My mistake. I did not know you were looking for a recipe. I sent you to that link so you could see the difference between boudin and andouille.

For Andouille, I grind the meat through either the 3 hole kidney plate or a plate with (5) 3/4" holes. I'm sworn to secrecy on the family Andouille recipe otherwise I would print it here for everyone. 120lbs. of andouille was made weekly for use in the little restaurant and occasionally sold to the pubic.

 

[Gwanger]

My mistake. I did not know you were looking for a recipe. I sent you to that link so you could see the difference between boudin and andouille.

For Andouille, I grind the meat through either the 3 hole kidney plate or a plate with (5) 3/4" holes. I'm sworn to secrecy on the family Andouille recipe otherwise I would print it here for everyone. 120lbs. of andouille was made weekly for use in the little restaurant and occasionally sold to the pubic.

Thank you

 

[Gwanger]

Thank you

Inda- after checking my sausage books I found a recipe for Andouille, not sure of its authenticity but it should be Ok. Thnx again. Gwanger

 

[indaswamp]

If the ingredient list has more than just black pepper, cayenne, garlic, salt and maybe thyme (if you are going creole style) it is not authentic. Nothing else is added in the spice profile.

 

[Gwanger]

If the ingredient list has more than just black pepper, cayenne, garlic, salt and maybe thyme (if you are going creole style) it is not authentic. Nothing else is added in the spice profile.

Thanx Inda, I will look

 

[nanuk]

You have to cook the skin so it becomes soft to grind. Then it has to dissolve into gelatin.

When I was working in a butchershop, the butcher would leave the skin on the pork, and grind it through.... as well the tongue, only removing the bone, leaving the "Cilia"(?).

When I was tutoring a friend on what little I know about sausage making, I noticed he would remove the skin.
I told him to try one batch with it on and just grind it to save time.
You could NOT tell the difference in taste, but the texture was only affected by how well the sausage stayed together.


As for this recipe of Boudin, could you make it without casing it? Make it in loaves just like traditional head cheese?

 

[Gwanger]

Thanx Inda, I will look

Inda-my recipe for Andoulle, garlic,gr. bay leaves ,onion,s&p,cayenne,chili pepper,gr.mace gr.cloves,allspice,marjoram is this authentic, I got from a sausage book that I use frequently.

 

[indaswamp]

When I was working in a butchershop, the butcher would grind the leave the skin on the pork, and grind it through.... as well the tongue, only removing the bone, leaving the "Cilia"(?).

When I was tutoring a friend on what little I know about sausage making, I noticed he would remove the skin.
I told him to try one batch with it on and just grind it to save time.
You could NOT tell the difference in taste, but the texture was only affected by how well the sausage stayed together.



As for this recipe of Boudin, could you make it without casing it? Make it in loaves just like traditional head cheese?

Yes you could leave it loose. I do this sometimes when serving the boudin as an appetizer with crackers and creole mustard. Really, if you make a loaf with it, you basically have head cheese with the addition of rice in place of pork skins. Both are pretty much the same, except head cheese has no rice and a lot more skin for gelatin and the meat is left in chunks instead of coarsely chopped.

*edit to add: Boudin also has the addition of pork liver which head cheese does not have.....

 

[indaswamp]

Inda-my recipe for Andoulle, garlic,gr. bay leaves ,onion,s&p,cayenne,chili pepper,gr.mace gr.cloves,allspice,marjoram is this authentic, I got from a sausage book that I use frequently.

No. Not authentic. You can leave out the clove, all spice, marjoram, chili powder. Those spices are not traditional in cajun andouille sausage but may be seen in some French or German andouilles-which are totally different. Both French and German andouille is made from pulling the chittlerings and organ meat scraps through casing and it is highly seasoned, smoked and served thin mainly as an appetizer. German recipes use a whole lot more tripe and chittlerings than organ meats.


Bay leaves could maybe be used in some cajun recipes though I have never seen any local recipes with bay leaf included.

 

[Gwanger]

No. Not authentic. You can leave out the clove, all spice, marjoram, chili powder. Those spices are not traditional in cajun andouille sausage but may be seen in some French or German andouilles-which are totally different. Both French and German andouille is made from pulling the chittlerings and organ meat scraps through casing and it is highly seasoned, smoked and served thin mainly as an appetizer. German recipes use a whole lot more tripe and chittlerings than organ meats.


Bay leaves could maybe be used in some cajun recipes though I have never seen any local recipes with bay leaf included.

Inda thnx for reply

 

[hoity toit]

needs to be on the Carosell folks...great job I like it !

 

[indaswamp]

needs to be on the Carosell folks...great job I like it !

Thanks hoity toit!

 

[CajunChris]

Awesome Lookin Boudin! One of my favorites, could eat it anyway possible...fried boudin balls and a grilled link with creole mustard is my favorite. Nice Work!

 

[Medina Joe]

Whats a sub for MSG? Sea salt?

 

[Tex1911]

I realize this is an older thread but just have to say this is the real deal. He is not kidding when he says there is nothing like it. Those of us that live close to Cajun Country are lucky to have their delicious cooking/traditions. Those Coon Asses can cook!!!! I bet Indaswamp could cook me a work boot and I'd like it, yep, they are that good at cooking. Especially the ones that stick to old time traditions.

I used to have a local store that would get the good boudin in but the owner passed away. The last time I went in there the new owner looked at me like I was crazy. He didn't have a clue what I was asking for. This will be on my list but it seems the list is long and time is short!

Thanks Inda for the write up and recipe.

 

[indaswamp]

No problem... save all those pork blade bones from butts and make pork stock for boudin with 'em....

 

[nanuk]

I just boned out a leg, and VacPacked it for later.
I "Think" I may have about 5lbs trim and 2lbs of fat.
As well, I saved the bones for stock.

do you think it would be worth my while to use that as a base to try my hand at Boudin? I wouldn't be stuffing it, but I'd flatten it into low/wide loaves. (maybe smoke one?) the texture may not be the same, but I'd not know the difference anyway, I'm just more interested in the flavouring.

 

[indaswamp]

I do large batches because of the time involved. Whether doing 5# or 75#, it takes 4~5 hour to boil and get tender.
As a test batch, having never made it before, I would say yes.
do you have any skin or some pigs feet?