Crawfish Boudin

[BrianGSDTexoma]

Well I managed to get this done! I ended up going with the recipe from 73saint . I not a rice maker and tried doing in the instant pot but came out pretty sticky which is how I prefer rice but not for this. I just rolled with it. Had one blow out first round. After linking them I could tell I overstuffed. The second one was blow out after blow out and was not overstuffing I did not think. I think the mixture getting to tight by than and maybe bad casing. I cant imagine doing any sausage making over two pounds at this point! Maybe someday I will figure it out? The flavor is very good. I will let sit overnight in fridge than freeze. I got some rubber suction feet for stuffer. They worked great. How are you suppose to cut the links apart?

 

[jcam222]

Very nice work!

 

[indaswamp]

Nice! Looks great from here!

 

[Dustin Dorsey]

Sometimes I've just run into so bad casing. That boudin looks outstanding! I'm gonna have to go search for that recipe now!

 

[chopsaw]

Looks good Brian .

 

[sawhorseray]

How are you suppose to cut the links apart?

Some nice work there Brian, you are definitely on your way. I use a sharp paring knife. RAY

 

[BrianGSDTexoma]

Some nice work there Brian, you are definitely on your way. I use a sharp paring knife. RAY

I kind of pulled them apart and cut. I hope they don't blow out. Probably need to twist more than 3 times but they where kind of overstuffed all ready. Boy they smelled good. Will have for dinner and got 3 packages for the freezer. Not giving any of these away! Will be doing shrimp soon!

 

[indaswamp]

One tip for stuffing...

As you are stuffing the casings, if you are going to twist them, you can pinch the sausage between your thumb and index finger periodically as it is being filled. you should be able to pinch over 3/4 the way through. This way the sausage will be loose enough to twist without bursting the casing. After a while, you will get the feel for it...

 

[mr_whipple]

Wow. Looks great! I still have not had boudin. The butcher shop around the corner sometimes makes boudin blanc but I've never bought it.

 

[uncle eddie]

I got some rubber suction feet for stuffer. They worked great.

I love the idea of what you made and I will definitely look into making a batch of this - using shrimp cuz, she-who-must-be-obeyed, will not eat crawfish.

But my biggest takeaway was the suction cups on the stuffer. What a great idea! I am ALWAYS stuffing solo and I lack that 3rd arm to hold it down!

Props and kudo's for the suction cup idea

 

[BrianGSDTexoma]

I love the idea of what you made and I will definitely look into making a batch of this - using shrimp cuz, she-who-must-be-obeyed, will not eat crawfish.

But my biggest takeaway was the suction cups on the stuffer. What a great idea! I am ALWAYS stuffing solo and I lack that 3rd arm to hold it down!

Props and kudo's for the suction cup idea

I doing shrimp soon. I got that idea from my buddy. It is what he does. I wish I could get him to come supervise me for a run!

 

[BrianGSDTexoma]

Just tried a link. Oh My! This sausage journey been worth it just to have made this! Just blows me away how good this taste and crawfish in every bite. I have not seen 73saint around for a while and pray alls well but thank you for this recipe! I will be doing shrimp soon.

 

[chopsaw]

blow out after blow out and was not overstuffing I did not think.

Blowing out as you're stuffing , or twisting ?

I get the feeling that the casings might be hanging on the tube . Don't overload it , and make sure you're moving them towards the front of the horn as you stuff .
Keep the stuffed sausage from holding back against what's coming off the horn .
After stuffed , and before twisting , go through and pinch a space between the links to establish the size and give some room . I leave one end open so the meat paste can move in that direction if needed .

Then twist every other one , in the same direction .
So 1 , 3 , 5 , and so on . I was working right to left .


That pic you just posted looks awesome . I knew he was a good source .
The more you do it , the better and easier it gets .

 

[uncle eddie]

It looks amazing!

 

[mike1779]

Sometimes I've just run into so bad casing. That boudin looks outstanding! I'm gonna have to go search for that recipe now!

If you are having problems with your casing try www.makincasing.com I have been having a lot of luck with them. Especially the home pack seems to be a much better quality.

 

[paulgeorge]

I love the idea of what you made and I will definitely look into making a batch of this - using shrimp cuz, she-who-must-be-obeyed, will not eat crawfish.

But my biggest takeaway was the suction cups on the stuffer. What a great idea! I am ALWAYS stuffing solo and I lack that 3rd arm to hold it down!

Props and kudo's for the suction cup idea

the crawfish boudin sounds real good I want to try some. Do all these places ship to NH? and would I get it frozen?

 

[Steve H]

Looks fantastic Brian!

 

[Timber II]

Man that’s lookin great!!

 

[gmc2003]

Missed this one. Great looking sausages Brian

Point for sure
Chris

 

[912smoker]

Missed it too Brian but I'd chill down on those !!

Keith