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Making Boudan

Discussion in 'Sausage' started by Dutch, Jun 23, 2006.

  1. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Buddy, you can make your own if you have a grinder and a suasage stufer. Here is a recipe from the "BAM" Man. :P

    Making Boudan
    Recipe courtesy of Emeril Lagasse

    Recipe Summary
    Difficulty: Easy
    Yield: 4 1/2 pounds
    User Rating: No Rating

    2 1/2 pounds pork butt, cut into 1-inch cubes
    1 pound pork liver, rinsed in cool water
    2 quarts water
    1 cup chopped onions
    1/2 teaspoon minced garlic
    1/2 cup chopped green bell peppers
    1/2 cup chopped celery
    4 1/4 teaspoons salt
    2 1/2 teaspoons cayenne
    1 1/2 teaspoons ground black pepper
    1 cup finely chopped parsley
    1 cup chopped green onion tops, (green part only)
    6 cups cooked medium-grain rice

    1 1/2-inch diameter, casings, about 4 feet in length

    In a large sauce pan, combine the pork butt, pork 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. 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. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 inch links.. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.
  2. buddy

    buddy StickBurners

    Thanks Earl , I dont have those tools , but I will look into getting them , because that stuff was good . I'd like to be able to make it. I appreciate
    the recipie.
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    never fear Buddy. Just checked with my nephew in Fort Worth and he said just check the sausage section at the grocery store. Plenty Boudan, Anduille, Bratwurst, fill in your sausage here :P
  4. oillogger

    oillogger Meat Mopper OTBS Member

    This sounds more like a recipe for boudin. :D