how to make boudin
shelby last edited by
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.
Dman last edited by
@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.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?