Jonathon I made 10 lb of it. I used 6 lb of pork, 4 lb of lean beef and the 10 lb 4.6 Bologna Casing along with the Lebanon Bologna Seasoning and then I added the X-tra Hot Red Pepper at the usage of 3 oz to 100 lb of meat. I also used some Sodium Erythorbate and Sure Gel. It came out amazing! Seriously, it might have been the best thing I have ever made here! Then today I made Fried Bologna sandwiches out it, all around just a great product!
how to make boudin
how do you make boudin? has any one made it?
shelby I have not personally made it, but I would follow a standard fresh sausage recipe and use the Excalibur Boudin Sausage Seasoning, then add approximately 1 pound of rice per 25 lb of meat. You’d want to reconstitute the rice with water first. And, do not re-grind the meat once you add the rice during the process. Just add the rice in your last mixing step before stuffing in casings.
If you need a basic guideline for homemade sausage, visit the Walton’s Recipes page or watch the video on WaltonsTV below. Or, if you want to make a seafood boudin, Excalibur has a recipe for an entirely seafood boudin sausage here: http://excaliburseasoning.com/Portals/0/Documents/formulas/0291712 seafood boudin sausage.pdf
Shelby: Boudin is made by boiling pork liver with onions and celery and cajun spices untill the liver is falling apart. Then strain and use the liquid to cook your rice in. Grind the pork and vegies and add the cooked rice, mix well and season to taste. I then stuffed in hog casings. Everything is cooked so all you have to do is reheat either by poaching or even on the grill. If you are not a liver lover this might not be for you.
shelby my wife and I make boudin, we don’t use liver or blood. I found a recipe online and modified it to out taste. We use Boston butt for the meat.
It’s a fairly easy process. Cook pork, spices etc until rhe pork falls apart. Drain and grind everything you cooked (shallots, onions etc). Mix in cooked rice, raw chopped onion and chopped green onion). If you’re going to stuff use hog casings. You want the boudin moist but not dripping wet. I can share my recipe with you if you like, when I get time to get on my computer at home.