Boudin - Recipes?

[Duracraft]

Any good recipes out there? I order from Don's, and it is awesome, but would like to make it myself.

[Buckin Bronco]

I don’t have a recipe but have read enough to advise you to use a sausage press and not a meat grinder for stuffing the casing. A meat grinder will work but the consistency isn’t great.

[murraywader]

I don’t have a recipe

Insert BS flag.

[3 1/2" MAGUM]

It's been awhile but I basically made a wet chicken n rice and stuffed it. Wash the rice (I prefer brown) real good prior to cooking, trinity, roux, thighs, ground pork (I used sausage), liver. Traditional has pork liver but it's fairly strong so check as you go or just use chicken liver (mash up whichever you use). Mix all together and then add some of the water used to boil the liver until a it's wet.....not soupy (this helps with stuffing).

Boudin is sorta like BBQ here, no one way is right and it's hard to mess up. You can put whatever in it, ground up gizzards, shrimp, crawfish, lobster, wild game..... If seafood, boil the shells to make a stock and use that to wet it.

PS: Be careful with the red pepper it tends to get hotter as it sits.

[MKW]

I made this one not terribly long ago and it was pretty good...

[Short_track_champ]

Might try this with some waterfowl hearts and gizzards.

I have a sausage stuffer sitting in a box waiting to be used.

[Gourmet Gobbler]

I get mine from a friendly neighborhood Cajun. I don’t ask what’s in it, but it’s good. I have people for that.

[willk]

When you think you've added enough Green Onion double it

[Gunning Bird]

This recipe is from a basic Cajun cookbook:

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[Black Bart]

Never had boudin before. Do the organs make the flavor really strong?

[Gunning Bird]

If you eat doves, you can handle the boudin as it's not as strong tasting. I've been finding some Zummo's boudin locally in the upstate and it's very good.

[FishSticker]

When you think you've added enough Green Onion double it

^This. Same goes for the garlic.

And then smoke it instead of boiling it...then open flame to crisp the casing.

[SaltMuck]

I shared camp in KS awhile back with some cajuns. Grilled boudin stuffed chicken breast changed my life. I ate myself sick on it. They had gumbo too that wasn't like any I've ever seen, almost black with hard boiled eggs floating in it. To say I was scared to eat what was in that pot was an understatement, but it was one of the better things I've ever eaten. I'm gonna try out that boudin ball recipe MKW posted.

[Duracraft]

Where in the upstate?

[scmoose]

My house will tear up some Boudin balls. We have a few Cajun contractors that come up this way a couple times a year and will bring me some. I usually strip the casings and roll it into balls, cover in Penko crumbs and fry them. I will try to make this recipe though. I'm also curious about the liver and heart. I think the Cajuns say it needs to be in there to be considered true boudin.

[MKW]

When I made it, I used chicken livers.

[willk]

When I made it, I used chicken livers.

Yes it can be hard to find pork liver. And I prefer to use chicken livers over beef liver.

[Duracraft]

Do the livers put off much flavor or just enhance the pork somehow. I'm not a big liver eater but I assume the boudin I have bought from Don's in LA has it in there and it is great.

[Duracraft]

Never had boudin before. Do the organs make the flavor really strong?

Don's Specialty Meats; Order some of the Original Pork Links. Cook on the grill or smoker. You will like them.

[willk]

Yes it's important. I don't care for liver on its own (fried livers, calves liver)