Smoked Boudin Recipe?
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My family loves boudin but every time we’ve tried to make it ourselves using various recipes it’s always been inferior to what we’re used to eating (growing up around a lot of Cajuns spoiled us I guess).
Nonetheless, does anyone have a recipe they’d be willing to share? I was considering the boudin seasoning from Walton’s website but I’ve seen so many variations on amounts of rice, amounts of liver, bell pepper, green onion, etc. We have a lot of venison I’d like to incorporate as much as possible, outside of that, I’m open to try any suggestions.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to bobfrapples on last edited by
bobfrapples those same variations you speak of is the way it is in boudin country everyone has their way of doing it, usually handed down from relatives and most are wonderful. Add the base amounts of the ingredients and taste it, boudin is already cooked before stuffing so you can season it perfectly for your family. Just be sure to write down your recipe or you will have to recreate the wheel next time.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to bobfrapples on last edited by
bobfrapples Have you seen this? https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claude?_=1638551071003
Not smoked but shouldn’t be too hard to convert
Disclaimer; I have not made this recipe, but I will soon
Considering the source I have high hopes for it -
I had never had boudin till I made some earlier this year. I am not sure if it matches what you get down south, but I can tell you it taste fantastic! I have given it to several people to try and everyone loves it. I used the Waltons boudin seasoning. It has just the right amount of heat for me. This is what I did.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Grimpuppy on last edited by
Grimpuppy Dr_pain posted a recipe that is very good. Among the best I’ve had.
https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claude?_=1638566943176
The chicken liver seems to be very well liked, being a bit milder that pork liver.
I now sell this recipe and people say it’s the best they ever had.
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These sound great, and now I’m hungry……haha
Thanks for sharing I’ll give this a try
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Chef on last edited by
Chef The one I posted is the same recipe from Dr_pain LOL
The fact that it is one of your favorites makes me want to try it sooner rather than later, thanksGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to glen on last edited by
glen It’s very good. Customers really like it. It is a mild Boudin.
I will be making another batch next week. I intend on making half spicier for those who like it hot. Think I’ll combine jalapeño and cayenne.
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to Cindy Bushar on last edited by
Cindy Bushar said in Smoked Boudin Recipe?:
Grimpuppy Your recipe is Absolutely the best. Several people have tasted it and said it is some of the best They have ever eaten you can’t go wrong using this recipe.
Glad you liked it!
