Help stuffing boudin

[duckybud]

I made some boudin yesterday, mixed and
stored in fridge overnight. Set up my stuffer today and can't get it to go through the stuffer. I' trying to use 29-32 mm casings, are these too small?

 

[Fueling Around]

Never tried boudin.
I've never had any problem stufing hog casing
Maybe need more water?

Calling indaswamp

 

[SmokinEdge]

Never done a true boudin but have done sausages with rice in them. If the mass won’t flow you need to add moisture to loosen it up. Not runny but it can’t be sticky and dry or it won’t flow.

 

[DougE]

Casing size should be good to go. As stated, if your batter won't come through the horn, it needs loosened up with some liquid.

Also, what size horn are you using? A 3/4 inch is what I use for casings that size.

 

[Schwarzwald Metzger]

I made some boudin yesterday, mixed and
stored in fridge overnight. Set up my stuffer today and can't get it to go through the stuffer. I' trying to use 29-32 mm casings, are these too small?

What type of stuffer?

 

[crankybuzzard]

The problem you run into with a refrigerated boudin mix is that the rice absorbs more moisture AND the rice gets sticky. I learned a long time ago to stuff right after mixing when things are still hot.

Your casing size should be fine.

If all else fails, keep it as loose sausage and also make boudin balls.

 

[Homers1951]

I made some boudin yesterday, mixed and
stored in fridge overnight. Set up my stuffer today and can't get it to go through the stuffer. I' trying to use 29-32 mm casings, are these too small?

Boudin gets quite firm when cooled because of fat/rice so heat it up or add liquid.

 

[indaswamp]

Yep...Crankybuzzard is correct. Also, let the boudin warm up a little and it'll be easier to stuff. Might need more moisture as well. I have never had problems stuffing boudin, but I have my recipe and process all dialed in.

 

[duckybud]

Finnly got it to flow, I used a 3/4 horn , let it set at room temp, and added more broth. Thanks everyone for the help.

 

[agcrock2005]

I'm new to the group, but make a lot of sausages, including boudin, and have always stuffed when mixture is warm. Your issue was the hardening of your mixture due to being cold. Hardest part when I was first starting was not having bunch of blowouts because the meat comes out so much easier than cold meat.

 

[crankybuzzard]

I'm new to the group, but make a lot of sausages, including boudin, and have always stuffed when mixture is warm. Your issue was the hardening of your mixture due to being cold. Hardest part when I was first starting was not having bunch of blowouts because the meat comes out so much easier than cold meat.

The blowout issue is real with warm fillings moving faster than normal. Great info and welcome to the SMFs!