First Attempt At Boudin

[processhead]

samspade said in First Attempt At Boudin:

Nice photos and descriptions. Not a fan of liver either but that might change my mind.

My son had a sample while I was making it. He said he couldn’t pick up on the liver flavor. I can detect the liver, but this boudin has a pretty big overall flavor profile and the liver is definitely not out in front, but kind of lurks in the background.

[wdaly]

processhead It certainly looks good. I like liver so would probably really like boudin. Might give it a try.

[processhead]

wdaly said in First Attempt At Boudin:

processhead It certainly looks good. I like liver so would probably really like boudin. Might give it a try.

If you like spicy with a big flavor profile, you may enjoy it. It is totally unlike any other cured or fresh sausages.

[G.Carroll]

processhead very nice,on my list

[John Belvedere]

Processhead nice job! I never had boudin but if it looks like yours I’m in

[calldoctoday]

processhead Very Nice!

[Denny O]

processhead Paul, I’ve never had it. What did you say was as good as I could get here in central Iowa?

[processhead]

Denny O said in First Attempt At Boudin:

processhead Paul, I’ve never had it. What did you say was as good as I could get here in central Iowa?

I don’t know what all you might have available where you are located. You could ask around at the local grocers.

[ND Mike]

processhead well done! That looks great!

[processhead]

ND Mike Thanks Mike.

[Cindy Bushar 0]

I used Dr Pains recipe also, but I shredded the pork after it was cooked. I left the liver in bigger pieces and when it was cooked I did grind that. The texture was a wonderful surprise. I will always shred the pork the flavor was so good just a little bite. House smelled so good. I need to make it again.

[craun724]

That looks so good! The list of things I want to try is getting ridiculously long thanks to everyone here.

[processhead]

Cindy Bushar 0 said in First Attempt At Boudin:

I used Dr Pains recipe also, but I shredded the pork after it was cooked. I left the liver in bigger pieces and when it was cooked I did grind that. The texture was a wonderful surprise. I will always shred the pork the flavor was so good just a little bite. House smelled so good. I need to make it again.

Yes, I deviated from Claude’s procedure on the cooking. He does a lengthy cook of cubed meat and hand shreds the pork. I chose to coarse chop the meats before cooking and cut the cook time down to 1 1/2 hours before adding the rice and green onion tops.

[ND Mike]

processhead you’re welcome.

[Pivodog]

processhead Great Job!

[Cindy Bushar 0]

processhead I also could cut down the cook time.

[sheleyp1]

Your stuffer caught my attention. My mother-in-Law gave us 2 one large and a small unit but referred to them as Lard presses. They are cast-iron and work. The only thing that seems to be missing is the stuffing tube and attaching nut. Do you have a source for parts?

[processhead]

sheleyp1 Here is the tube on Amazon. https://www.[link removed]/Enterprise-Stuffers-Smokehouse-Chef-exclusive/dp/B07G5GXTCC

Another source for the tubes and the nut. https://www.texastastes.com/stuffertubes1.htm

I have not used or checked on either of these source. The parts are out there though if you do a google search.

[chippewa]

I made boudin several years ago and it was pretty good. Might have to try it again with this recipe and see if I like it better.

[processhead]

chippewa
I would say the key differences between boudin and most other sausage is that you cook boudin before you stuff it.
Another key difference is all the fresh vegetables and rice which makes it more like a whole meal in a casing.