Low carb boudin

[ddufore]

Finally got the materials together to try this. I used Indaswamp's recipe and substituted the rice with cauliflower rice. I made 1/4 of his recipe. When the boudin was done, I felt that it was too wet figuring the cauliflower did not absorb the liquid like the rice would have. So I cooked one cup of rice and added it to the mix. I think I may have jumped the gun on the rice because the next day it was very tight. I should have waited before adding the rice. The flavor is awesome. I filled my 5 lb. stuffer and had enough left over to fill a quart ziplock bag.

 

[ddufore]

This was leftover after filling the stuffer.

 

[ddufore]

Stuffed links. 6 vacuumed packed packages for the freezer.

 

[atomicsmoke]

Cauliflower is over 90% water. Not only it won't absorb (additional) liquid from the sausage, but it will release some into the mix.
I am not sure why people call it cauliflower rice - you can't use it instead of rice. Perfect side (or even on its own) but is no rice.

Glad you saved the day with some rice. Little does the job.

The sausage looks great. Can you taste the cauli in it? I bet you can smell it once it sits a little.

 

[motocrash]

Did you dry the cauliflower rice before adding?

 

[ddufore]

The cauliflower was cooked prior to adding it to the boudin. A lot of the water was cooked out. I eat cauliflower rice all the time. I find it will take on the flavor of what ever you add to it. It is not detectable in this sausage. When you are diabetic it is used as a substitute for rice.

 

[atomicsmoke]

Even cooked it will still release water. Is not spongy like rice is.

The reason I asked about the smell is because cauliflower dishes "stink" for a few seconds when uncovered after sitting for a while (sulphur). Not a problem for me...I eat cauli very often.

 

[ddufore]

When I cooked it, I covered it and let it steam for a while. Then I removed the cover and let it dry out, turned the burner off and left the cover off until it was cooled. I know the “stink” that you are referring to. I think that by getting it as dry as I could helped to minimize it. If you look at the pictures you can see the rice but not the cauliflower. I can’t taste anything that resembles cauliflower either.

 

[atomicsmoke]

I make an organ sausage that uses rice (or coarse cornmeal). I experimented with different quantities. I need very little starch (from rice or corn) to add the mouthfill and "stifness".

In your case you had say 6lbs of mix? I am pretty sure you could have gone with 1-1.5 cup cooked rice and still taste good - around 1tbsp of cooked rice in a 150g serving of ssusage. I assume that's an amount that you can handle (less than 3g carbs).

And have the cauli as the side :-)

 

[ddufore]

Yes, I read with interest your organ sausage thread. You,sir, are one of my favorite posters on this forum. I feel you and I think alike. My goal when making this was to have a flavorful sausage with as few carbs as possible. For this I used 3 1/2 lbs. pork, 1/2 lb fresh pork skin, seasonings, and 4 cups cauliflower rice. I also used 40 oz. of water to cook the pork and skin. I allowed the stock to reduce some but the mixture still seemed quite loose. As I said before, next time I'll allow mixture to cool completely before adding rice, if any.

 

[crazymoon]

DDF, fine looking sausage !!!!

 

[ddufore]

Breakfast today.

 

[atomicsmoke]

I assume that's the mix leftover. Fine looking breakfast.

 

[ddufore]

Yes, you’re right. Very tasty.

 

[indaswamp]

Cauliflower is over 90% water. Not only it won't absorb (additional) liquid from the sausage, but it will release some into the mix.
I am not sure why people call it cauliflower rice - you can't use it instead of rice. Perfect side (or even on its own) but is no rice.

Glad you saved the day with some rice. Little does the job.

The sausage looks great. Can you taste the cauli in it? I bet you can smell it once it sits a little.

It's called "cauliflower rice" because the cauliflower is usually pressed through a ricer.....

ddufore -great job...looks delicious. Glad you gave it a go and it worked for you.

BTW, there is now a boudin shop in SWLA that sells cauliflower boudin as a carb. free boudin. They sell a lot of it....

 

[ddufore]

Thanks, Inda. Great recipe.

 

[atomicsmoke]

It's called "cauliflower rice" because the cauliflower is usually pressed through a ricer.....
.

That was rethorical...it's called rice because they market it as alternative to rice. If you had it you know is as close to rice as vegetatian burgers are to the real thing.

I was under impression it's shredded, not pressed thru a ricer. That's how i do it and the one i buy it looks cut not pressed. Pressing it would squeeze a lot of water out.

 

[ddufore]

I chop mine finely with a food processor.

 

[indaswamp]

That was rethorical...it's called rice because they market it as alternative to rice. If you had it you know is as close to rice as vegetatian burgers are to the real thing.

I was under impression it's shredded, not pressed thru a ricer. That's how i do it and the one i buy it looks cut not pressed. Pressing it would squeeze a lot of water out.

No worries, only posting for clarification sake. Most of the "riced" cauliflower recipes I've seen show pressing through a ricer. But shredding would work too, but like you mentioned would retain more moisture.

 

[indaswamp]

Thanks, Inda. Great recipe.

<thumbs up>
How was the heat with the seasoning? I consider it mild compared to the tastes of Louisiana....