So I made my first attempt a Boudin a couple weeks ago. I used the recipe at the bottom of this post that I found on the forum with the following exceptions:
1. I used chicken livers. Could not find pork livers.
2. I had 8 1/2 lbs of pork butt. Just increased ingredients proportionally.
3. I did not use as much rice.
4. I browned the cubed pork a bit in a little olive oil prior to adding the rest of the ingredients.
5. Ground with a 3/8" plate
Here is the meat simmering next to some jerky I was preparing to smoke.
This is after I removed all pieces and parts from the pot. After tasting it at this point I could have just cooked some rice and put this on top. It was sooo good! In fact next time I am going to do this for dinner and call it 'Almost Boudin'.
Next I removed about a quart of the stock and set aside. Then cooked my rice in the remaining stock. The rice tasted fantastic and had a dark tint to it!
Next, I ground all the everything seen above through a 3/8" plate.
I added the quart of stock to the grind and began introducing the rice until I thought the ratio was good. My family does not like too much rice in Boudin. Many commercially produced Boudin's contain too much rice...
I stuffed the Boudin in hog casings and twisted into links. I put a few links into my smoker and dried the casings @ 130f for an hour or so. Due to how greasy Boudin is I had to wipe the the casings with a paper towel a few times prior to adding smoke and increasing temp.
Here's a shot after smoking.
Casings were crisp and the Boudin tasted great! I immediately smoked the remaining links.
Overall I was very happy with the outcome. However, I will make the following adjustments next time:
1. I will not grind using a 3/8" plate. The consistency was a little pasty. In fact, I am thinking about not grinding it at all. Just working it with my hands to break apart the pork and blend fat. If I do grind it I will be using a 3/4" plate like I do for Andouille.
2. I will add a little more rice back to the mix.
Hope to make some more soon.
Prep Time: 20 minutesCook Time: 2.5 hoursYield: Approximately 16 linksServes: Approximately 32 people as an appetizer, snack, or side dish.2 3/4 pounds pork butt, cut into chunks1 pound pork liver, cut into pieces 2 quarts water1 cup chopped onions1/2 cup chopped bell peppers1/2 cup chopped celery5 teaspoons Cajun seasoning2 teaspoons cayenne1 1/2 teaspoons black pepper1 cup minced parsley1 1/4 cup chopped green onions6 cups medium-grain rice (cooked) Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.
Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
1. I used chicken livers. Could not find pork livers.
2. I had 8 1/2 lbs of pork butt. Just increased ingredients proportionally.
3. I did not use as much rice.
4. I browned the cubed pork a bit in a little olive oil prior to adding the rest of the ingredients.
5. Ground with a 3/8" plate
Here is the meat simmering next to some jerky I was preparing to smoke.
This is after I removed all pieces and parts from the pot. After tasting it at this point I could have just cooked some rice and put this on top. It was sooo good! In fact next time I am going to do this for dinner and call it 'Almost Boudin'.
Next I removed about a quart of the stock and set aside. Then cooked my rice in the remaining stock. The rice tasted fantastic and had a dark tint to it!
Next, I ground all the everything seen above through a 3/8" plate.
I added the quart of stock to the grind and began introducing the rice until I thought the ratio was good. My family does not like too much rice in Boudin. Many commercially produced Boudin's contain too much rice...
I stuffed the Boudin in hog casings and twisted into links. I put a few links into my smoker and dried the casings @ 130f for an hour or so. Due to how greasy Boudin is I had to wipe the the casings with a paper towel a few times prior to adding smoke and increasing temp.
Here's a shot after smoking.
Casings were crisp and the Boudin tasted great! I immediately smoked the remaining links.
Overall I was very happy with the outcome. However, I will make the following adjustments next time:
1. I will not grind using a 3/8" plate. The consistency was a little pasty. In fact, I am thinking about not grinding it at all. Just working it with my hands to break apart the pork and blend fat. If I do grind it I will be using a 3/4" plate like I do for Andouille.
2. I will add a little more rice back to the mix.
Hope to make some more soon.
Prep Time: 20 minutesCook Time: 2.5 hoursYield: Approximately 16 linksServes: Approximately 32 people as an appetizer, snack, or side dish.2 3/4 pounds pork butt, cut into chunks1 pound pork liver, cut into pieces 2 quarts water1 cup chopped onions1/2 cup chopped bell peppers1/2 cup chopped celery5 teaspoons Cajun seasoning2 teaspoons cayenne1 1/2 teaspoons black pepper1 cup minced parsley1 1/4 cup chopped green onions6 cups medium-grain rice (cooked) Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.
Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
