Grimpuppy said in Boudin:
25 pounds pork butt, cubed
4 pounds beef liver
6 hole onions diced
6 bell peppers diced
2 bags whole celery then sliced
16 oz minced garlic
1 whole bag Excalibur Boudin seasoning
2 one pound bags white rice
25 stalks green onion
5 bunches parsley
Add pork, liver, onions, bell peppers, celery, garlic and boudin seasoning to lug and mix well by hand. I split into two lugs because of quantity. Cover with plastic wrap and put in the fridge overnight.
Next day add everything from the lugs to a big pot. I used a 30 qt turkey fryer. Fill pot with water till everything is covered by an inch or two. Turn on burner and bring to a boil and then turn down heat and simmer for 4 hours stirring occasionally.
While your meat blend is cooking, prepare your rice. I used my instant pot and cooked two batches of #1 each. Also use this time to thinly slice your green onions and finely chop your parsley, an clean your meat lugs. Set aside the rice, green onion and parsley. This is also a good time to get your hog casings soaking.
After 4 hours remove your meat mix from the burner. Use a spider scoop everything out of your meat pot into a lug. Once I get most of it out, I pour the remains into an 18 qt spaghetti pot that has a strainer insert to get any remaining big chunks. When transferred dump the remains from the strainer into your lug of meat. Now put a fine screen strainer over your 30 qt pot and pour your liquid back into the 30 qt pot. Add the contents of the strainer to your meat lug. Reserve the liquid for later.
Add your rice, green onions, and parsley to your meat mixture. Mix by hand for a couple minutes till rice, onions, and parsley is well dispersed.
Break out your stand mixer with the paddle attachment. Add 6 cups of your meat/rice mixture to mixing bowl. Skim one cup of fat off the top of your reserved liquid and one cup of juice from under the fat. Add to your mixing bowl and mix on speed of 2 for a couple minutes. Transfer bowl contents to a clean lug. Repeat process till you all meat is done.
Break out your stuffer and stuff into hog casings. I prefer 30-32mm but you can use any size you like. You can stuff the mixture while it is still warm. No need to cool it down first. Vac bag it up and freeze.
To serve, thaw your package of boudin. Place in oven or on grill. 300 degrees for about 10 minutes. Just need to bring internal up to 160 degrees and enjoy.
That looks fantastic, consider it stolen…By the way, I envisioned some sort of cajun pascetti so I put some boudin out to thaw last night & provided some instructions for Margaret to make same sort of Cajun Pascetti today in the Crock pot using Boudin as the meat. I hope it turns out half as good as yours looks!
