Pork boudin questions

[Yjaytom]

So I am going to try my hand at making boudin for the first time. I bought a grinder/stuffer for my Kitchen Aid mixer, and have never made sausage before. Figured I’d try pork before I process some elk trim I have. I’m going to smoke a 9lb pork loin, add a touch of beef liver, rice, sweet onion, a little celery, and spices. All of the ingredients will be cooked before grinding/stuffing. My question is, do edible collagen casings need to be cooked before eating? My buddy brings boudin when we hunt sometimes and we eat it cold in the woods. Is it okay to stuff the casings and eat that way or do I need to poach them or something to cook the casing?
Thanks in advance.

 

[thirdeye]

Cooking the ingredients and stuffing warm is one of the keys to boudin. You might re-think the loin because you need a high fat meat and broth because of the rice. I don't know much about collagen casings, but this boudin video is a good one, and full of tips.

 

[Cajun Smokes]

Cooking the ingredients and stuffing warm is one of the keys to boudin. You might re-think the loin because you need a high fat meat and broth because of the rice. I don't know much about collagen casings, but this boudin video is a good one, and full of tips.

I have tried with loin only once, definitely a better path to follow what Thirdeye has recommended, a picnic or shoulder roast would be great. Hog casing definately need to be cooked. My preferred method is steaming, it's a little more delicate process but leaves a great moist boudin. Trick to steaming is to bring water to a boil then turn down the heat for a very low water boil, just enough to create steam. Puncture casing with something like a toothpick every couple inches or so, this allows steam to exit the casing, lowering the chances of casing bursting. Once the casing has been cooked, it can be eaten cold as you described. Hope this helps.

 

[Yjaytom]

Thanks fellas. I wanted to do a pork butt, but none were available. Hopefully it isn’t too dry.
I do have some fatty bacon on hand. Should I chuck it in there? I’m 30 minutes into brazing the pork. Too windy to smoke. It’s like a hurricane here this morning, of course. So I have 110 minutes of cook time left on the meat.

 

[Yjaytom]

Bacon is cured.

 

[Yjaytom]

I have tried with loin only once, definitely a better path to follow what Thirdeye has recommended, a picnic or shoulder roast would be great. Hog casing definately need to be cooked. My preferred method is steaming, it's a little more delicate process but leaves a great moist boudin. Trick to steaming is to bring water to a boil then turn down the heat for a very low water boil, just enough to create steam. Puncture casing with something like a toothpick every couple inches or so, this allows steam to exit the casing, lowering the chances of casing bursting. Once the casing has been cooked, it can be eaten cold as you described. Hope this helps.

How long should I steam them? The sausage will be relatively cool for stuffing.

 

[Cajun Smokes]

Thanks fellas. I wanted to do a pork butt, but none were available. Hopefully it isn’t too dry.
I do have some fatty bacon on hand. Should I chuck it in there? I’m 30 minutes into brazing the pork. Too windy to smoke. It’s like a hurricane here this morning, of course. So I have 110 minutes of cook time left on the meat.

You should still get good boudin with what you have cooking, just a different flavor profile. Let us know how it turns out. Also forgot to mention earlier, 15 min of steam should be sufficient.

 

[Yjaytom]

You should still get good boudin with what you have cooking, just a different flavor profile. Let us know how it turns out. Also forgot to mention earlier, 15 min of steam should be sufficient.

When you say steam, is it just a light boil in water?

 

[Cajun Smokes]

When you say steam, is it just a light boil in water?

You can poach in water, preferred method of some. When I steam, it's as though I'm steaming vegetables like broccoli. Steaming water with boudin in a basket above. Something like that.

 

[Yjaytom]

You can poach in water, preferred method of some. When I steam, it's as though I'm steaming vegetables like broccoli. Steaming water with boudin in a basket above. Something like that.

Roger. Thank you. Wish me luck.

 

[Yjaytom]

Roger. Thank you. Wish me luck.

 

[Yjaytom]

Progress.

 

[Cajun Smokes]

Progress.

Cooked down nice! Should come out great!

 

[DRKsmoking]

Interesting, I am following this for the final . And the knowledge, Thanks

David

 

[Cajun Smokes]

Interesting, I am following this for the final . And the knowledge, Thanks

David

Indaswamp has already made a step by step here. Not enough difference from his to mine to speak about.

Boudin Time!!! Step by step...and pics.- recipe added

Foamy's recent thread reminded me that I'm out of boudin. So time to make some! I pulled two 7# butts out of the freezer early this morning to thaw. Started cooking around lunch. Pulled the old 5gal. cast iron heirloom pot out and fired her up. First seasoned butt inda pot... about done on...

www.smokingmeatforums.com

 

[DRKsmoking]

Indaswamp has already made a step by step here. Not enough difference from his to mine to speak about.

Boudin Time!!! Step by step...and pics.- recipe added

Foamy's recent thread reminded me that I'm out of boudin. So time to make some! I pulled two 7# butts out of the freezer early this morning to thaw. Started cooking around lunch. Pulled the old 5gal. cast iron heirloom pot out and fired her up. First seasoned butt inda pot... about done on...

www.smokingmeatforums.com

Very good Cajun for the link , thanks. I will check it out

David

 

[Yjaytom]

Skimmed off the fat from the meat(2 cups) and added to rice for the cook.

 

[Yjaytom]

Boudin-success.
Stuffing in casings-fail.
The meat is great. Seasoned to taste with salt and cayenne. Added back stock. Seems perfect. But I’ve never stuffed casings. Called a buddy and he said it’s probably too dry, so I added more stock and rice wine vinegar. Still no luck. Got to the point where I was just over it, and packed it in Foodsaver bags. I’ll have to either just heat it up that way, which is fine, or stuff it later when I figure out if my stuffer sucks, or I’m just an ignoramus.

 

[Yjaytom]

It just wouldn’t feed thru the stuffer. Plugged up immediately. Kept adding moisture till I got bent out of shape.

 

[Cajun Smokes]

It just wouldn’t feed thru the stuffer. Plugged up immediately. Kept adding moisture till I got bent out of shape.

Jusding by the picture it does look a little dry. Hard to say the real reason without knowing more detail but if it turned out tasty...I say it's it's win!