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Meatgistics - Walton's - Community

how to make boudin

Scheduled Pinned Locked Moved Meat Processing
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  • S Offline
    S Offline
    shelby
    wrote on last edited by
    #1

    how do you make boudin? has any one made it?

    AustinA D 2 Replies Last reply
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  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    replied to shelby on last edited by
    #2

    shelby I have not personally made it, but I would follow a standard fresh sausage recipe and use the Excalibur Boudin Sausage Seasoning, then add approximately 1 pound of rice per 25 lb of meat. You’d want to reconstitute the rice with water first. And, do not re-grind the meat once you add the rice during the process. Just add the rice in your last mixing step before stuffing in casings.

    If you need a basic guideline for homemade sausage, visit the Walton’s Recipes page or watch the video on WaltonsTV below. Or, if you want to make a seafood boudin, Excalibur has a recipe for an entirely seafood boudin sausage here: http://excaliburseasoning.com/Portals/0/Documents/formulas/0291712 seafood boudin sausage.pdf

    https://www.youtube.com/watch?v=R3kVAUWKndg

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

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  • M Offline
    M Offline
    mdseaside Team Orange
    wrote on last edited by
    #3

    Shelby: Boudin is made by boiling pork liver with onions and celery and cajun spices untill the liver is falling apart. Then strain and use the liquid to cook your rice in. Grind the pork and vegies and add the cooked rice, mix well and season to taste. I then stuffed in hog casings. Everything is cooked so all you have to do is reheat either by poaching or even on the grill. If you are not a liver lover this might not be for you.

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  • D Offline
    D Offline
    Dman
    replied to shelby on last edited by
    #4

    shelby my wife and I make boudin, we don’t use liver or blood. I found a recipe online and modified it to out taste. We use Boston butt for the meat.

    It’s a fairly easy process. Cook pork, spices etc until rhe pork falls apart. Drain and grind everything you cooked (shallots, onions etc). Mix in cooked rice, raw chopped onion and chopped green onion). If you’re going to stuff use hog casings. You want the boudin moist but not dripping wet. I can share my recipe with you if you like, when I get time to get on my computer at home.

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