First Attempt At Boudin

[processhead]

I tried a lot of boudin when we lived in Louisiana years ago. After moving back to NE, we seldom see it in stores here except for the Zummo brand.

For those who have not had boudin before, it is literally a complete meal in a casing. Meat, vegetables, and cereal all seasoned with a variety of flavor-packed fresh/spicy ingredients.

Dr_Pain posted a recipe that was very detailed and looked like a good one, so I made it today. I stuck to the ingredients and process Dr. Pain used for the most part, but I had some pork liver on hand and used that instead of chicken livers.

https://meatgistics.waltons.com/topic/4292/cajun-boudin-recipe-by-claude?page=1

I am very happy with how it turned out and is good as the best I ever had in LA.

I used my bowl chopper to process all the fresh meat and vegetable ingredients, which saved a lot of knife work. Its almost cheating.

Preparing and stuffing a cooked product like boudin is very much like making the jaternice, which I had posted on a while back. It is a sticky, delicious, mess that just begs to be sampled while you are making it because it smells and tastes soooo good.

[Dave in AZ]

processhead what a great pictorial, and testament to the quality of Dr_Pain recipe. I enjoy seeing that bowl chopper and old stuffer in use

I haven’t ever even tried boudin, but Dr_Pains recipe looked so good that I saved it and bookmarked post, and went out and bought chicken livers to make it. Livers are frozen as I didn’t have casings, but I do now. Your post is energizing me to give it a try now!

[HerbcoFood]

Very nice, my favorite way to have it is just bake it until you get a little crispy casing. Serve it with plain yellow mustard and a saltine.

[dave b.]

processhead

I have eaten boudin in louisiana. Its delicious for sure! And, its true that you cannot taste the liver, but, when I make it, I just cant make myself put liver in it. If you want to try something different, go to smokey ribs bbq on youtube, and try the boudin balls he makes. Theyre pretty fantastic! Ive used boudin in eggrolls too. Really good that way too.

[cdavis]

processhead it all looks great. Congrats

[samspade]

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

[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.