Boudin sausage recipe

[angel4us]

Jonathon we still waiting for the boudin video jonathon !!! Gonna have to make one and upload it for ya’all

[Jonathon]

angel4us Yeah…this video was shot on a week when I was working mostly by myself, we went to edit it and I had camera issues (I did not have it focussed correctly) so most of the footage is unusable! We will be doing this in the Meatgistics University videos in the hopefully not too distant future!

[AdamCA]

Jonathon We’ve heard that before…

[AdamCA]

Jonathon When you do make it you should make one the traditional way and then make a cured sausage to compare, just a thought.

[pramey3]

@Boudreaux Jonathon - Still no boudin video? Just wondering…Anyone have suggestions on amount/quantity/percentage of liver to other meat?

[AdamCA]

pramey3 Jon is supposed to be putting out a video soon, I think he made some a couple weeks ago but he made it as a cured sausage I believe. At least that’s what he brought around the office as samples if I remember correctly. As far as how much liver to use, when I made my Boudin I picked up some beef liver from my butcher when I got the pork shoulders and used half of it. I’m not a fan of liver so that’s why I only used half, and I puree’d it but I’m also from SW Louisiana and wanted to make it the traditional way (even if I could only say “Technically” traditional).

[pramey3]

@Boudreaux - thanks for the reply…please forgive me, but how much is “half of some?” lol. Are you saying you only used half the amount of liver your recipe called for? If so, how much liver is/was that compared to the amount of other meat? I tried making my first batch last night, but haven’t stuffed it yet. It’s been sitting in the fridge and I plan to stuff it today. I just used a 1/4 pound of calf liver with 12.5 pounds of pork. Thanks again.

[DaFish13]

pramey3 The recipe I made a while back had 1/2 pound of liver for 2 pounds of pork. I thought that ratio was too much liver but 1/4 pound to 12.5 pounds of pork will likely not have that “authentic” taste. I substituted chicken livers for the pork livers that were in the recipe. I could not find pork liver anywhere. One trick that does help get the authentic taste is to cook the rice in the water that was used to cook the meats.

[Jonathon]

DaFish13 The tip on re-using the water to boil the rice is a good one. This would make it taste more authentic.

[AdamCA]

pramey3 It’s been awhile since I made it but I want to say the recipe called for 2-3 lbs and I used half of that and it came out great.