Substitute for Pork Liver in Boudin?

Discussion in 'Sausage' started by reeko, Dec 25, 2009.

  1. Hi,
    Next up for me is Boudin.
    Most of the authentic recipes use a pound or so of pork liver to 5 lbs of Pork meat.
    Can't find pork liver at my usual stores, no meat markets convenient.

    Is there a close tasting substitute? Chicken or Beef Liver perhaps?
    Or am I better off skipping it (some recipes don't include liver).
     
  2. Yes beef or calves liver should work they are not as strong as pork liver but the taste is similar.
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Here's what I use:

    Boudin


    4-5 cups water 2 tsp salt
    1 tsp salt 1 tsp sage
    4 bay leaves 2 tsp cayenne pepper
    2 jalapeño peppers 2 tsp red pepper flakes
    2 tsp CBP 1 tsp allspice
    1 tsp thyme 1 tsp mace
    ¾ cup green onions or scallions
    3 pounds pork butt ½ cup cilantro
    8 oz pork (or chicken) livers (optional) 2 tsp minced garlic
    Large onion
    Medium hog casings
    1 (uncooked) cup rice




    Combine water, salt, bay leaves, Jalapeño peppers, CBP and thyme and bring to a boil. Add Pork (Chopped small enough to be run thru the grinder), onion, and chopped livers (if used) simmer 45-60 min. Use a slotted spoon to transfer pork, liver, and onions to platter to cool. Use 1½ cups of the remaining stock to boil the rice. (The rest I save and freeze for future rice).

    Grind with a medium plate; pork, liver, and onions. Then mix with the remaining spices and rice.

    What to do with the Boudin
    Patties
    Stuff into casings
    Reheat by poaching in 165-185 degree water
    Steam
    Brush with oil and bake at 400 degrees until heated and crispy skins
    Microwave (carefully or they will burst)
    Use as stuffing for pork chops, Cornish hens, rolled meats, etc.
    Rolled into balls, dusted, and deep fried

    This is very perishable and should be used in 2 -3 days or frozen. When eating the Boudin in casings, it is customary to just squeeze it out of the casing and into your mouth!

    Enjoy!
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I will never make boudin if I have to put in some liver. I didn't know if it takes liver to make boudin oh well.
     
  5. I have seen recipes both with and without.
    I have heard from people that it is as good without the liver. Pretty much it is a dirty rice dessing stuffed into a casing. I have made dirty rice for years without liver, so don't sweat it.

    I am just not sure what the liver adds to the flavor, so I want to try it with liver (small amount).
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    I have made it both ways. There is enough spices that the liver only changes the flavor a little bit. It is not specifically detectable as liver.
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Now Mark, OTBS members have to set the Example, EAT YOUR LIVER, before you leave the table...[​IMG]
     
  8. navybratsarah

    navybratsarah Newbie

    What is CBP?
     
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Cracked Black Pepper
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Cracked Black Pepper
     
  11. venture

    venture Smoking Guru OTBS Member

    I would hold out for pork liver.  If you can get it, lamb liver.  Other than that, baby beef liver in a pinch.

    Good luck and good smoking.
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have eaten Liver from Pork, Beef, Calf, Chicken,Turkey and Duck...I have to say, Poultry liver is closer to Pork liver than Beef (pretty strong) and Calf ( some what milder)...In any event, a 24 soak in milk works wonders to mellow Liver's intensity...JJ
     

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