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.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?