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followed cajunsmoke13 recipe, with minor deviations.
I put my rice through a potato ricer and mixed with the meat before grinding.
(though if I make it again I probably won't bother grinding).
And for anyone wondering why I mashed the rice - it's because I don't eat rice. can't stand the little maggoty grains. This way you still get the flavour and texture, and colour but not the little dead maggots, lol.
Also added some dried egg white at the end to make it cook a little firmer (it's still soft enough to spread, but will hold it's shape when sliced).
Other than that I followed the recipe to the letter.
Bought a pot of 'cajun seasoning' no idea if it's the same as you lot use, this was what's in it. I like it.
After rice has cooked, and meat still simmering you've got time to make some of my chocolate brownies :-)
And back to the boudin.
After grinding left it overnight in the fridge. Didn't firm up. Added some more cajun seasoning before stuffing.
Vacpacked all but one large boudin. Had some willing help, lol
Had I left the bowl on it's own the sausage would have 'vanished'
After packing I kept one of the large ones back for lunch.
fried it (yeah I know you're not supposed to) - hence the bursting lol.
had it in a sarnie with some mustard. very tasty.
I think it's the most involved sausage I've made to date.
Positive points: Very tasty, nice colour and best use of rice I can think of lol
You make a lot of sausage with very little pork, liver and rice cost almost nothing. So it's really cheap. Very low fat content, so technically a 'healthy' sausage. Although high in carbohydrate so maybe not one for your guys on the diet.
Negative points - really just the texture. It is very soft, more a spreading sausage than a slicing one. Would be great on toast.
Not sure I'll rush to make another batch when this one finally runs out.
But glad I made it and many thanks to cajunsmoke13 for bringing it to my attention and his recipe :-)
One of the great things about this site - you come across stuff you wouldn't normally hear of and plenty of help in how to make it :-)
I'll pass around samples and see what other people think :-)
And gunny, if you look hard enough - it's in there lol
I put my rice through a potato ricer and mixed with the meat before grinding.
(though if I make it again I probably won't bother grinding).
And for anyone wondering why I mashed the rice - it's because I don't eat rice. can't stand the little maggoty grains. This way you still get the flavour and texture, and colour but not the little dead maggots, lol.
Also added some dried egg white at the end to make it cook a little firmer (it's still soft enough to spread, but will hold it's shape when sliced).
Other than that I followed the recipe to the letter.
Bought a pot of 'cajun seasoning' no idea if it's the same as you lot use, this was what's in it. I like it.
After rice has cooked, and meat still simmering you've got time to make some of my chocolate brownies :-)
And back to the boudin.
After grinding left it overnight in the fridge. Didn't firm up. Added some more cajun seasoning before stuffing.
Vacpacked all but one large boudin. Had some willing help, lol
Had I left the bowl on it's own the sausage would have 'vanished'
After packing I kept one of the large ones back for lunch.
fried it (yeah I know you're not supposed to) - hence the bursting lol.
had it in a sarnie with some mustard. very tasty.
I think it's the most involved sausage I've made to date.
Positive points: Very tasty, nice colour and best use of rice I can think of lol
You make a lot of sausage with very little pork, liver and rice cost almost nothing. So it's really cheap. Very low fat content, so technically a 'healthy' sausage. Although high in carbohydrate so maybe not one for your guys on the diet.
Negative points - really just the texture. It is very soft, more a spreading sausage than a slicing one. Would be great on toast.
Not sure I'll rush to make another batch when this one finally runs out.
But glad I made it and many thanks to cajunsmoke13 for bringing it to my attention and his recipe :-)
One of the great things about this site - you come across stuff you wouldn't normally hear of and plenty of help in how to make it :-)
I'll pass around samples and see what other people think :-)
And gunny, if you look hard enough - it's in there lol
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