Boudin

[PreacherRodgers]

I made a batch of boudin today. I used the liver from my deer I shot a week ago. I cut up a butt for the meat. It turned out very well. This batch is bulk for boudin balls ect... I will attempt to stuff the next batch in casings.

The recipe was something like this:

http://emerils.com/121219/emerils-boudin-sausage

[curious aardvark]

link doesn't work.

Did you boil everything to death and beyond ?

[Texas-Hunter]

link doesn't work.

Did you boil everything to death and beyond ?

Link works for me... Love me some Boudin, not so much on deer liver.. Just seems much stronger than pork liver..

[Mark R]

link doesn't work.

User error =

[Mark R]

A program note, Emeril is from "Fall River, Massachusetts", he not a "Coon Ass". Recipe will deviate upon that note......

From my good friend Cap.

I make 3 heat levels of boudin, this is the very mild version, my stage 2 and stage 3 boudin is reserved for my chili headed friends. I'M GONNA BE MAKING SOME STAGE # 3 for a visit with my Cajun friends at Le Chien Cookers at SamHouston Jones state park outside Lake Charles, one of these days, Em and I try to get down there 3 or 4 times a year for their Dutch oven gatherings, we always have fun!

mild version for normal folks:

Boudin blanc

Boudin Blanc is a Cajun pork and rice sausage, and it's mighty
good! You can stuff it in sausage skins,
or
use it as a great stuffing in bell peppers, baked chicken, or just
as a side dish.

Boudin Blanc

1 big onion-chopped
1 bell pepper chopped
1 bunch-green onions-chopped-tops and all
big handful fresh parsley-chopped
5 cloves garlic-minced
1 tsp, or more, cayenne red pepper
1 tsp crushed red chili flakes
1/2 tsp alspice
2 tsp, or more, jalapeno salt(Texas Gunpowder)
--------------------------------------------------
3 cups pork stock
5 cups cooked white rice
--------------------------------------------------
8 cups cooked pork meat with some fat in it.
1 lb cicken livers sauted in oil-chopped (optional)

put a little oil in skillet-and saute the first group of stuff
till onions are clear-then add pork stock and
rice-mix well-simmer about 10 min, then put in pork-and simmer
about 5 min, mix all well.

remove and cool-stuff in natural pork casings-tie off about every
6 to 12 inches.

This will freeze for about a month, but is best when it is fresh
cooked.

to serve-prick skins and heat in a fry pan with water---or prick
skin and throw on the pit-or grill with
a low temp-smoky fire-cook till warmed through-remember-don't
over cook-this is already cooked
sausage.

you can also do boudin balls-don't stuff-just make balls out of
mixture and deep fry about 2 to 3 min-drain on paper and serve.

Or-use the Boudin to stuff your next chicken you're gonna bake or
try it in stuffed bell peppers-with a nice Cajun tomato sauce on top-
or-do stuffed cabbage rolls with Boudin!! It don't take long to find
out you needs more Boudin!

I especially like Boudin stuffed bell peppers!! I always make extra-
so I can sneak in the fridge late at
night and snag a few and nuke-em quick in the microwave!

Cooking with da Cap'n

Regards

Cap

[PreacherRodgers]

link doesn't work.

Did you boil everything to death and beyond ?

Not quite to death. I boiled it till the meat was well cooked, then into the grinder. It ground quick and easy and mixed well.

[Mark R]

link doesn't work.

Did you boil everything to death and beyond ?

Coming from an Englishman!

Not quite to death. I boiled it till the meat was well cooked, then into the grinder. It ground quick and easy and mixed well.

[PreacherRodgers]

Link works for me... Love me some Boudin, not so much on deer liver.. Just seems much stronger than pork liver..

Deer livers are free. I used to leave them with the gut pile but decided to try them this year. I used a 3 or 4 to 1 ratio and did not get a real strong liver taste. It is there but it is not the only flavor.

[jwbtulsa]

Deer livers are free. I used to leave them with the gut pile but decided to try them this year. I used a 3 or 4 to 1 ratio and did not get a real strong liver taste. It is there but it is not the only flavor.

soak them in buttermilk for a day or so. My 96 yo grandma swears by it and NO ONE argues with her...

[zeroghd]

My 96 yo grandma swears by it and NO ONE argues with her...

Rightfully so. Nobody argues with Grandma.