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.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!