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!
AdamCA ok cooke seasoning in meat how many pounds of pork but did it take ?
willie6378 I want to say it was around 17-18 pounds of Pork Butt, around 7 pounds of cooked rice the a couple pounds of green onions, bell peppers and celery and white onions when I made it as actual Boudin. When I made it as a Fresh and Smoked sausage I made 10 lbs of each and adjusted the seasoning for that batch size.
thanks il try
Chicken liver 5 lbs
Pork 20 lbs
Bell Pepper 4 cups
Celery 4 cups
Onion 8 cups
Garlic 8 cloves
Kosher Salt 250 grams
Blk pepper 80 grams
Red pepper to taste
Paprika 80 grams
White pepper 40 grams
Thyme 40 grams
Bay leaves 6
Cube pork and rough chop veg, add liver
Add 80% seasoning
Overnight in frig
Cover with water and cook 3-4 hr til meat falling apart
Remove meat and vegetables with spider reserving liquid
Whip meat & veg with cake paddle in mixer ( or grind)
Add Fresh green onion (4-5 bunches tops only chopped)
Fresh parsley (4-5 bunches chopped)
Add 50% rice and continue blending just until evenly incorporated
Add about 1/3 to 1/2 liquid, should be very moist but sticking together
Taste and adjust seasonings
Stuff into casings
willie6378 Amount of rice is a personal preference. Typically see anywhere from 25%-50% cooked rice. The recipes volumes are usually for cooked rice, not dry rice.
Sounds like the “Families” secret recipe?
Not really. I grew up just outside Baton Rouge and really missed boudin when I moved to IL for work. This recipe is just a mixture of many recipes I have seen online over the years and adjusted to my taste. Like most recipes in Louisiana for Jambalaya, Gumbo, Dirty rice, Etouffee, etc. it is just a guide. Cajuns were very poor people who lived off the land and ate what they could kill or catch in the swamps. They often stretched the recipes with rice. The most important part is taste before you stuff into casings and adjust seasoning as rice is bland and it will take a lot of seasoning.
Grill, broil, or poach and serve with crackers, mustard, hot sauce and spicy pickles.
Also try making some boudin balls. Roll some of the filling into balls about the size of an egg. Dip in egg wash, roll in panko (or cracker crumbs), and deep fry.
keend0 Sorry I didn’t thank you when you posted this. Great basic recipe for boudin and a good place to start for those that have not made it before.
I agree with the chicken livers rather than pork. Most people I have sold this to prefer the milder flavor.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by glen
Chef I made fried boudin b alls with calves liver once.
Luckily I knew to pare the liver content considerably but still instantly noticeable
People who liked liver loved them, non liver people not so much
Edited to get b lls by censors
glen I need to serve them in about a month to Country Folks in Texas. Debating whether to use liver at all or not.