Boudin!?

[Ryan]

Heading out later next week to Kansas of all places better than iowa with some friends for country music festival. My wife and I have had store bought boudin and liked it. Curious if anyone has a recipe they'd like to share. Might not be able to stuff into casings but can make boudin balls. Thinking my friends wife might like this and was wanting to whip something up to bring. Trust you guys with a trusted recipe over something online from someone I don't know. Thanks in advance.

[Mark R]

Not my recipe but authentic.

Boudin
Cajunsmoke13

Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.

[crusty ol salt]

The toughest ingredient to find is pork liver. Since you are harvesting your own pigs that should not be an issue.

[Ryan]

Not my recipe but authentic.

Thanks that sounds good

[Ryan]

The toughest ingredient to find is pork liver. Since you are harvesting your own pigs that should not be an issue.

Yep got one in my freezer and another at my parents. One I want to make boudin with and the other I want to try making braunsweieger(sp?). Only issue with that stuff I buy a 1/2 pound, eat it quick and then that ties my craving over for a couple months. But that's what friends and family are for.

[SMOKE FREAK]

Going to Kansas won't be so bad. It's a step up from Nebraska ya know

I'll be making Boudin for the first time this week. The recipe I'm looking at is similar to what Mark showed. I'll be using chicken livers since pork liver isn't all that plentiful around here. I hear it's a bit milder than the pork liver. The crap I found in the stores around here sucked compared to what I got from south La. and from south Texas.

Thanks for the recipe Mark. Now I have three of them to mix up and confuse myself with...Should turn out pretty good...

[SMOKE FREAK]

I've read that when stuffing Boudin that it needs to be very wet, almost soupy, because the rice will absorb much of the liquid. Any thoughts on that?

[crusty ol salt]

I swear I once watched a Justin Wilson video on making boudin....

Can't find it

[Mark R]

I've read that when stuffing Boudin that it needs to be very wet, almost soupy, because the rice will absorb much of the liquid. Any thoughts on that?

Yea kinda, maybe not soupy - more like (for you) mud.

[Ryan]

Pretty good recipe, thanks for sharing Mark. Unfortunately I have to go by what the wife says. My allergies are so bad I can't taste. I cut down the cayenne by a 2/3 for the kids. All I could taste was red pepper, mouth burning. My wife said what the hell it's not even spicy. Kids said it wasn't spicy. That's how it works for me lately, my mind knows it's supposed to be spicy so it makes it that way. Made a nice remolade for it which she said was really good.

[Mark R]

Pretty good recipe, thanks for sharing Mark. Unfortunately I have to go by what the wife says. My allergies are so bad I can't taste. I cut down the cayenne by a 2/3 for the kids. All I could taste was red pepper, mouth burning. My wife said what the hell it's not even spicy. Kids said it wasn't spicy. That's how it works for me lately, my mind knows it's supposed to be spicy so it makes it that way. Made a nice remolade for it which she said was really good.

.....