Made some boudin today. All stuffed and packaged

Discussion in 'Sausage' started by crankybuzzard, Oct 31, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We love boudin here and when I run out, folks get cranky! So, I made some up today. I haven't stuffed it yet since I'm doing another sausage as well and will stuff both a little later.

    I deboned, and boiled up a 7.6 pound butt until the meat was fall apart tender.

    I didn't get any pictures of the pork liver prep, but basically did it the same way as the butt, but after simmering, I browned it in bacon grease before grinding with the butt.

    No pics, but after the meat cooled a bit, I picked it into grinder sized pieces and the refrigerated it overnight.

    This morning, after grinding, I kept 5 pounds for the boudin.

    After grinding, I started my rice boiling in the broth left over from simmering the butt. I chopped the veggies that needed to sautée, and dropped them in the skillet with some bacon grease. I had bacon grease left over from prepping the other sausage you'll see later.

    Then, I chopped the chives and parsley, and measured out my spices.

    The time has come, time to mix it all up! Have I mentioned that I LOVE my mixer? Makes life a lot easier with a large batch.

    I started with 5 pounds of butt and just under 2 pounds of pork liver. After adding everything else, I have just over 13 pounds of boudin ready to stuff.


    I'll stuff later and post pics of the links.
     
    crazymoon and redheelerdog like this.
  2. mrbeef

    mrbeef Smoke Blower

    That looks good already!
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    when you said you were boiling meat and it also involved liver.. i had an inkling it was going to be boudin... I have a question about the mixer... I have heard that the mixer emulsifies the meat somewhat... I would imagine that would be more true with meat that has been boiled.... what's your take on that ??
     
  4. Man oh man, I'll be waiting,  I love that stuff   Do you deliver ?  I like your mixer too.

    That is another thing on my list, I'll have to get your recipe

    Nice !!!

    Gary
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CB, Looking good sir !
     
  6. Hey I forgot to ask, what type and size casings you using ?

    Gary
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    "Oh my, I wish you were my neighbor!

    10 points for the BOUDIN!"  [​IMG][​IMG][​IMG][​IMG][​IMG]
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks folks! This is my favorite sausage to make! A little meat goes a LONG way with the addition of the rice.


    You get some emulsifying of the meat, and like you said, the precooked meats definitely emulsify more. With the raw ground meats, it emulsifies no more than when I do it really well by hand.

    Well Gary, I'll be taking some out to the farm at some point, we may have to meet up for a cup of coffee and a meat swap! :yahoo:

    I'll be stuffing in hog casings, each link will be around 12" long. I'll post my recipe in a bit, it's a basic one that I have made my own. I do it differently than some.

    Well, you'd have to move to texas, gets a bit too chilly for me up where you reside! :biggrin:
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Looks good from my chair.. I have a very old cajun Boudin recipe from back when everyone killed their own hogs. It uses the pork liver. I made it and could taste nothing but the liver. This old recipe used other organs too .  I omitted the liver in the next batch and could taste the meat and the different spices.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pork liver is a lot like jalapeños, each batch is different, and there's no way to know until you dig in!

    I've tried a few of the OLD boudin recipes that used most of the pork organs. Liver is all I'll use. As far as I'm concerned, the kidneys, heart, and other bits, are perfect for puppy treats, they have no place in my sausage! Now haggis is a different story, but that's lamb, not pork... I digress...

    Try the boudin recipe again with the liver, but do 2 things.... Give it a salt water soak for 3-4 hours, and after you simmer it, brown it really well in some bacon grease. Both of those take away some of the liver ick...
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Awesome CB!  I've never made boudin or any other sausage, but my family used to make boudin.  Each time it seemed to be slightly different, probably due to the pork liver.  If I had known that there was pork liver in it, I probably would have not eaten it. LOL  Thanks for the enlightenment!

    Mike
     
    Last edited: Oct 31, 2015
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Here's the recipe I use. My laptop died, so I'm on the iPad, so I had to take a screen shot of it out of Dropbox.

    One thing that isn't on the ingredient list is the pork liver. For each 2 pounds of meat, I recommend 1 pound of pork liver, give or take what you can get.

    This recipe is in "Chuckese" as my bride calls it, so if you have any questions, let me know.


    Also, I don't grind any of the veggies anymore, I add them as they are during the mix. Just our preference.
     
    redheelerdog likes this.
  14. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Thanks for the recipe CrankBuzzard - Much appreciated. - I am going to make some soon.

    What kind of rice do you use?

    And are you going to smoke after stuffing?
     
    Last edited: Oct 31, 2015
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No problem! I share most all of my recipes so we can all enjoy, not to mention, I've gotten some great recipes from this place!

    I use long grain rice for this batch. I cook the rice in the broth left over from the butt boil.
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    All stuffed and packaged up!

    The ONLY bad thing about stuffing boudin is that I am constantly sampling it as I fill the stuffer! :drool

    2 links in each vac pack except for the front one, I packed it with quite a bit for a family get together.
     
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    OK - stupid Yankee question, that I already know the answer... You don't ever smoke the Boudin?
     
  18. I keep seeing all of the sausage threads being posted...

    ...found myself pricing meat grinders and stuffers yesterday... [​IMG]

    Dear Santa,

           I have been a very good boy this year and hope you can place a few gifts under my tree.......

    Nice job on the boudine!!!
     
    Last edited: Nov 1, 2015
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I don't smoke mine, but others do. I have used left over pulled pork in the past for the meat, and that had a great smoke flavor.


    Make sure Santa's helper knows what you want. :biggrin:

    Once you start making sausage, you won't buy it at the store again more than likely.
     
  20. Santa's helper was with me yesterday perusing the shiny, new grinders, stuffers and slicers. [​IMG]  

    For now, I trade chocolates for most of our sausages, from a 3rd generation German, former deli owner. 
     

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