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A dear friend sent me up some of this special spice an ole cajun friend of his makes for Boudin. I never had Boudinn it's not something you would find here in New England but I looked forward to trying this spice. I made some yesterday and let them sit over night.
I had to make it both ways just to see what the diference is.
Only one loney butt today ... but with the rice it should yield enough to get a good sample/
Chopped it up and boiled it for an hour
After boiling I took the meat out to cool and added onion and livers to the pan
Here is the boudin blanc - no liver
My grinder seems to be having problems. Maybe I wore it out. Sounds like it might need new brushes but I got most of the pork ground and did the livers by hand.
Here they are all done boudin noir on the right boudin blanc on the left. hard to tell in the picture but a definate color difference you can see side by side.
I made the boudin for supper. I really like it. I baked some and made Boudin balls with some. Good thing I made them different sizes they are imposable to tell apart cooked. I do not find a big difference between the one with or without liver except the one with the chicken liver are creamier in texture. Just a hint of liver but I used the same amount as meat.
Jessie thinks it has a bit of a bite but I didn't notice any. I tend to like things spicier than she does but she liked both of them. I served them with a mayo/ketsup/horseradish sauce. They are very filling. I could only eat one and one Boudin ball.
I decided I like the liver one best as Boudin balls and the plain could go either way. Very good overall though. Nice change.
I had to make it both ways just to see what the diference is.
Only one loney butt today ... but with the rice it should yield enough to get a good sample/
Chopped it up and boiled it for an hour
After boiling I took the meat out to cool and added onion and livers to the pan
Here is the boudin blanc - no liver
My grinder seems to be having problems. Maybe I wore it out. Sounds like it might need new brushes but I got most of the pork ground and did the livers by hand.
Here they are all done boudin noir on the right boudin blanc on the left. hard to tell in the picture but a definate color difference you can see side by side.
I made the boudin for supper. I really like it. I baked some and made Boudin balls with some. Good thing I made them different sizes they are imposable to tell apart cooked. I do not find a big difference between the one with or without liver except the one with the chicken liver are creamier in texture. Just a hint of liver but I used the same amount as meat.
Jessie thinks it has a bit of a bite but I didn't notice any. I tend to like things spicier than she does but she liked both of them. I served them with a mayo/ketsup/horseradish sauce. They are very filling. I could only eat one and one Boudin ball.
I decided I like the liver one best as Boudin balls and the plain could go either way. Very good overall though. Nice change.
Man that just looks like great eating! 
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