• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My first geaux at boudin

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,281
1,134
Joined Mar 8, 2017
Even though I am a native New Orleanian, I grew up in a family that didn’t do boudin. We were more italian and hot sausage kind of people. Well, in my adult years, I’ve come to appreciate foods I never thought I would. Boudin is one of the ones that I not only love now, I obsess over trying different brands.
Recently I ran across @indaswamp’s thread on boudin. His detail, step by step tutorial & photos made it a no brainer for me. I finally found a recipe I could sink my teeth into.

I read it at least a dozen times, and began to collect everything I needed. I had just about everything except the boil bag, pork liver & pork skin. This weekend I was able to make it and now I have a large batch of beautiful boudin.
I want to thanks indaswamp indaswamp for such a fantastic recipe. I couldn’t have done it without ya!
32042DF7-1316-4BEA-84A6-B7E24F96A6D7.jpeg
17018F2A-6ADC-4E1B-9A67-D083C28A4D21.jpeg
two pork butts with fat cap trimmed, seasoned, seared and cubed. 2C451CD6-A120-4B42-8E5C-1E686ECFF193.jpeg
8A74500E-78AE-44AD-AE1E-53C55C9B4C96.jpeg
Pork skin in boil bag ready for a two hour sinmer
C75FA396-D4B9-4F12-9148-DA549C2D6D57.jpeg
pork liver really makes a difference in the flavor.
1CF8E742-8FE1-44D2-AD5E-8EECF61BFF92.jpeg
first time getting to use my big magnalite. Love this pot.
9 C763EBDA-9F8A-4039-8ED4-FF0438D85E95.jpeg
Peppers and onions cooking down
BABE209F-5D74-4036-A982-09ADCEEE265B.jpeg
Liver cooking down
1CA11E57-8769-4FF2-AE4F-1AB46B2A63A1.jpeg

CA9D0532-BF04-467B-B00A-0A0F0A844EDE.jpeg
Cubed pork back in the pot.

F14ADCBE-84C3-483E-A020-C52F48A45C0E.jpeg
ready for a simmer with the skins in their boil bag
72ED5F69-ADF6-4884-8D71-E2C7600EB2B7.jpeg
After two hours, the skin is ground in a 3mm plate and back into the pot until dissolved


01C7F7DE-499B-4FF0-93EB-CD2962DF0BD7.jpeg 80EAB634-5712-4B21-AC4C-A10C37840EDF.jpeg
AC06DD61-8ADD-479A-9709-186095136E8C.jpeg F6F45FF2-EB67-4CB4-98FE-74FC73FD17E0.jpeg
Tastes so good why am I even casing it?
0D4F0FC1-8E25-45D6-AEBC-F1CBE3542FDB.jpeg
ready for an overnight ice bath
07832CDF-C1A1-4131-9849-3E5BDDCDD510.jpeg
1D07EB5A-244E-4063-A1D4-BCBC8DDD65CE.jpeg
had to fry up one boudin ball for a sampler. It’s soooo good with the pepper jack cheese!

next day it’s time to stuff:
1B7185C3-F583-4AD1-A727-AA5BB730267D.jpeg EEC9A906-CF9A-435F-BE9F-5EE4D032388F.jpeg
1B2390D3-9B73-4A66-99F9-B6A2F3F3E60C.jpeg
26988459-FB90-40A2-B51F-E739824506AC.jpeg 77316CEE-A651-44F7-A11E-3DF2861611C3.jpeg
C426587F-3774-4207-8837-0397F395592D.jpeg A5142B89-769D-4033-B341-E0FCCBD38060.jpeg

I ended up with 25 lbs of links and about 5 lbs of what will be boudin balls, but I will stuff, batter and freeze them for later. I’ll check in with pics of what we do with all this yumminess.
Thanks again Inda!
 

Attachments

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,209
1,263
Joined Jun 13, 2017
Man that is a big and beautiful batch of sausage. Does the liver give it a liverwurst type flavor?
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,281
1,134
Joined Mar 8, 2017
Man that is a big and beautiful batch of sausage. Does the liver give it a liverwurst type flavor?
I can honestly say, I’ve never tried liverwurst so I do not know. The liver is definitely in the background, but I love that flavor it gives. I was actually worried it wasn’t enough. So many other recipes called for a higher liver to pork ratio. But when I follow a recipe, especially a traditional one, for the first time , I always try and follow it to the letter. I’m glad i did. I think Indas recipe has terrific balance.
 

sawhorseray

Smoking Fanatic
SMF Premier Member
985
891
Joined Oct 17, 2014
That's some good looking work there, nice job on the links. Like, RAY
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,918
5,817
Joined Jun 22, 2009
Man that ought to last you a year or so!
Nice job, it looks delicious!
Al
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
5,594
2,377
Joined Dec 14, 2013
Nice work on those . Boudin is something I haven't had . Looking forward to see you cook some up .
 

73saint

Master of the Pit
OTBS Member
SMF Premier Member
1,281
1,134
Joined Mar 8, 2017
Heaux, heaux....magnifique! :emoji_thumbsup:
Thanks Moto!
That's some good looking work there, nice job on the links. Like, RAY
Thanks Ray!
That's a lot of sausage there saint!

Looks good though

Like!

John
Thanks
Man that ought to last you a year or so!
Nice job, it looks delicious!
Al
Nice work on those . Boudin is something I haven't had . Looking forward to see you cook some up .
Thanks Chop!


141D3DF2-8105-477C-878B-0A3743A2FA48.jpeg 76668770-F764-4D1C-81BC-DE45F16D2AAD.jpeg 1568C30F-288F-44BC-8F84-B2CAEFBEA16D.jpeg

BBD53431-5057-4025-95F3-227546B422EF.jpeg
0282253B-48F6-4599-8A48-11B038CDB638.jpeg
32EEE853-C338-4CE6-85BF-1B54A4039CB0.jpeg 362337CC-A6C8-4F08-8EA8-A8C625B02D26.jpeg

smoked some, made some boudin balls. Got a lot of loot for the deep freeze. I think the smoked links are my favorite.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.