- Jan 6, 2011
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I've had a hankering for some fresh Boudin. I've made sausage, hot links. bologna and salami but not Boudin.
Found a good looking Recipe online and here we go.
First, I didn't take Pics of every single step but I got the main ones.
5 pounds pork butt, cut into 1-inch cubes
2-pounds pork or chicken liver, rinsed in cool water
4 quarts water
2 cup chopped onions
2 teaspoon minced garlic
1 cup chopped green bell peppers
1 cup chopped celery
8 teaspoons salt
5 teaspoons cayenne
3 teaspoons ground black pepper
2 cup finely chopped parsley
2 cup chopped green onions tops, (green part only)
12 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
DIRECTIONS
In a large saucepan, combine the pork butt, liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender.
NOTE: If using chicken livers wait until the last 10 min. to add the livers. Cooking them to long turns them to mush
Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture, 1/2 cup of the parsley and 1/2 cup of the green onions together.
Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
Stuff the sausage into the casings and make links, or roll into balls.
Started with about an 8 lb pork butt, de-boned, trimmed and cut it into 1 in. chunks. (I cleaned it good removing all the sinew, jelly fat and as much fat as I could.
Cleaned the Chicken Livers thoroughly as well
Veggies and pork into the pot of boiling water till just about tender, then I add the Chicken Livers, Let it go for about 10 more min.
Dipped all the meat and livers out and let cool, then into a zip-lock till tomorrow. Retained about a quart of liquid also.
Next morning cooked and cooled 12 cups of rice.
After Rice was cool I got out my grinder and stuffer,
Mixed 1 cup each of the green onion tops and parsley into the meat mixture.
Ran that through my grinder using the 1/4 " plate
Mixed meat, rice, remaining green onions, parsley and seasoning.
Filled Stuffer, put hog casings on tube and ready to go.
I ended up with almost 6 pounds of pork Oh Well
Rice ready to go
Onions and Parsley
Meat and veggies getting ready for the Grinder
See how cold the Grinder parts are, in the Freezer for a couple of hours
And were grinding
All Ground and ready for the rest of the mix
Didn't get a pic of it all mixed up, but here it is in the stuffer
Ahhhh Stuffed Boudin
A few Boudin Ball too
Thanks for Looking, I Really Turned out good, great flavor. Next time maby a few Jalapenos ???
Gary
Took these later, Vac Sealed and ready for the freezer
Thanks again
Gary
Found a good looking Recipe online and here we go.
First, I didn't take Pics of every single step but I got the main ones.
BOUDIN
INGREDIENTS5 pounds pork butt, cut into 1-inch cubes
2-pounds pork or chicken liver, rinsed in cool water
4 quarts water
2 cup chopped onions
2 teaspoon minced garlic
1 cup chopped green bell peppers
1 cup chopped celery
8 teaspoons salt
5 teaspoons cayenne
3 teaspoons ground black pepper
2 cup finely chopped parsley
2 cup chopped green onions tops, (green part only)
12 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
DIRECTIONS
In a large saucepan, combine the pork butt, liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender.
NOTE: If using chicken livers wait until the last 10 min. to add the livers. Cooking them to long turns them to mush
Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture, 1/2 cup of the parsley and 1/2 cup of the green onions together.
Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
Stuff the sausage into the casings and make links, or roll into balls.
Started with about an 8 lb pork butt, de-boned, trimmed and cut it into 1 in. chunks. (I cleaned it good removing all the sinew, jelly fat and as much fat as I could.
Cleaned the Chicken Livers thoroughly as well
Veggies and pork into the pot of boiling water till just about tender, then I add the Chicken Livers, Let it go for about 10 more min.
Dipped all the meat and livers out and let cool, then into a zip-lock till tomorrow. Retained about a quart of liquid also.
Next morning cooked and cooled 12 cups of rice.
After Rice was cool I got out my grinder and stuffer,
Mixed 1 cup each of the green onion tops and parsley into the meat mixture.
Ran that through my grinder using the 1/4 " plate
Mixed meat, rice, remaining green onions, parsley and seasoning.
Filled Stuffer, put hog casings on tube and ready to go.
I ended up with almost 6 pounds of pork Oh Well
Rice ready to go
Onions and Parsley
Meat and veggies getting ready for the Grinder
See how cold the Grinder parts are, in the Freezer for a couple of hours
And were grinding
All Ground and ready for the rest of the mix
Didn't get a pic of it all mixed up, but here it is in the stuffer
Ahhhh Stuffed Boudin
A few Boudin Ball too
Thanks for Looking, I Really Turned out good, great flavor. Next time maby a few Jalapenos ???
Gary
Took these later, Vac Sealed and ready for the freezer
Thanks again
Gary
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