Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba
Boudin Sausage
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Has anyone out there ever made boudin sausage? I have a recipe that calls for the pork and liver to be cooked an then ground and stuffed. Does it have to be cooked first or can the meat be used raw? Would precooking the liver help hold it together better?
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mars Every recipe that I’ve ever seen calls for it to be cooked and ground prior.
Better Living Through BBQ!
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Joe Hell same here! It sound like a glorified stuffed pepper with liver. I’m going to make it like a fresh sausage, tomorrow I’ll let ya know how it goes.
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mars As someone from Louisiana who has made plenty of Boudin, yes you need to cook the meat and liver prior as well as the rice if you are going to be adding that also. I have used the Excalibur Boudin sausage mix and have made it 3 ways, as a Fresh sausage, as a cured and Smoked sausage and as a Traditional Boudin and I can not say enough good things about it. It is one of my favorites I’ve tried so far.
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AdamCA Yes, true boudin has to be that but…we also make a non-traditional lebanon bologna and I love the way that comes out!
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