Boudin - 1st Attempt
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So I have never had boudin before but people have told me how great it is. Sounds like something I need to make. Ordered boudin seasoning from Walton’s and gave it a whirl.(beginner tip: when doing something new, if they have a seasoning for it, use it. That way you know what the base flavor profile is and have a reference point if you want to try your own spice mix.) It unreal how good this is. This shoots right to the top of favorite things I have made. Boudin, Hatch green chili brats, and Kielbasa. That is my top three and I can’t pick which order they are in.
Recipe:
5 1/2 pounds pork butt, cubed
2 pounds back fat (these were pretty lean for a butt so I added the back fat)
1 pound calf liver
3 cups onion
2 cups bell peppers
2 cups celery
10 teaspoons minced garlic
7 1/2 oz Excalibur Boudin seasoning
5 cups of rice cooked in unsalted chicken stock
1 cup green onion
1 cup parsleyMixed pork, fat, liver, onions, bell peppers, celery, garlic, and seasoning in tub. Covered with plastic wrap and in the fridge for 24 hours.
Next day, added everything to stock pot and filled with water till everything was covered by about 1/2”. High heat and brought to a boil. Turned heat down and simmered for 3 1/2 hours. Put rice and chicken stock in rice cooker. Pushed button down. When done, transferred rice to bowl and covered till meat mixture was ready.
After 3 1/2 hours, used a spider and spooned everything out of the stock pot into a large bowl. In a separate bowl, used a sieve and strained the liquid. Dumped the spices and bits from the sieve into the meat mixture bowl. Reserve the juice.
Added rice, green onions, and parsley to meat bowl and mixed by hand. A few seconds is all it takes. Got my stand mixer out and transferred the mixture to my stand mixer bowl. Using the paddle attachment, mixed on lowest speed. While mixing, used 1/4 measuring cup and skimmed the fat off the top of the reserved juice and added to mixer. Didn’t keep track, but would guess I added about 3 cups. You want it wet but not runny.
Set up stuffer with 32mm hog casings and stuffed the sausage while still hot. Spun into links and cleaned up.
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Ill bring my own saltines and mustard! Don’t know why but that is how I like to enjoy boudin.
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Heck yea! If HerbcoFood brings the saltines and mustard then I will bring the beer
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rye bread and mustard
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Also a way to change up the boudin game is to free them from the casings!!! Then turn them into empanadas…! I deep fried these and made a remoulade, I would have to put my thinking cap on for what I used though.
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Looks really good! Love that spicy, salty, and iron flavor from the liver. Saltines, creole mustard, spicy bread and butter pickles, and a cold beer for me.
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HerbcoFood Brother you just opened up a can on this one.
I am 100% about FREE THE BOUDIN! I often put my mix in ziplock for later use and make:
- Boudin balls (stuffed with pepperjack cheese is crazy good)
- Breakfast patties
- Put a pan fried patty on a burger with a sunny side up egg
- Boudin eggrolls
- Pan fried small boudin bites free form and make nachos with that
I’m starting to wake up my Bubby (Forest Gump) about boudin so I better shut it down!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Grimpuppy on last edited by
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to mrobisr on last edited by
mrobisr I had planned on using chicken liver, but I live in a 1 horse town and he only comes out 2 days a week. We have a small IGA grocery store and a small Walmart. Neither had chicken livers for the week leading up to me making the boudin. Walmart had a whole tub full of calf liver for some reason so that is what I used. Personally I love liver. I almost bankrupted golden coral once when they put liver and onions on the buffet.
There wasn’t a strong liver taste but definitely got the iron flavor. I think it was about perfect.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
Grimpuppy I’m a liver lover too, any liver is good in my book, but to some it’s can be a little much. In my military days when the mess hall had liver most would not eat it, so when I asked for some they would overload my plate, it was about the only time a military mess hall was able fill me up, lol. Pork liver is also in a lot of boudin recipes, but like you in my two horse town it’s just not available.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to mrobisr on last edited by
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Chef on last edited by
Chef that really sounds good.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
That looks great.
Now you guys got me jones’n for some boudin. -
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Time to open a restaurant down the road from my clinic. I would eat liver and onions everyday. I’m the only one in my family that likes them so not something I can cook.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Dr_Pain on last edited by
Dr_Pain same here. Growing up it was always in the rotation, beef liver, fried onions and bacon. Didn’t even know I wasn’t supposed to like it, when you have 12 mouths to feed you better eat up or go hungry. I get my fix at a restaurant when needed.
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can’t say I ever had boudin, but i’d sure like to try it
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Ridley Acres said in Boudin - 1st Attempt:
can’t say I ever had boudin, but i’d sure like to try it
To me this is the best off the shelf stuff that I know you can order:
https://www.beststopinscott.com/product-category/boudin/?utm_source=Google&utm_medium=search&utm_campaign=supermarket -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Dr_Pain on last edited byThis post is deleted!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Chef on last edited by
Chef said in Boudin - 1st Attempt:
mrobisr I remember when I did a liver lunch special at my restaurant. I was fortunate enough to live about 3 miles from a pig processor, so I could get pork liver so fresh, it was still warm.
I couldn’t cook enough. Did it about twice a month and was a favorite for many. Of course, cooking it in a bit of bacon fat with lots of onions didn’t hurt.
Liver without fried onions is just incomplete and not the same.
Anyone who makes liver sausages knows that onion is almost always a universal key ingredient right up there with the salt and pepper.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Ridley Acres on last edited by
Ridley Acres I’m with you. Definitely have to try some. And probably make some. Got some great sounding recipes on these boards recently.
