Boudin on the smoker
- Thread starter benjammn
- Start date
Walt
New member
I guess this is my cue..... It is a Cajun thing. A poor man's sausage. The protein is mixed with rice to stretch it out. Most Cajun cooking was developed to use every bit of the protein (hoof to snout) and was usually accompanied or mixed with a copious amount of rice. Gumbo, jambalaya & boudin are all good examples. It is precooked so it doesn't require a long cook time. However, I usually smoke or Q mine alongside sausage. Usually for 3 hrs @ 225 with about 3 oz of wood. It is unique and is usually made with pork or seafood.
Walt
New member
Its not that difficult to make, especially if you don't stuff it in caseing. Can use it as a stuffing or roll in balls and a breading of your choice (panko, crushed crackers, crushed pecans, etc) & fry. Many recipes with a quick internet search. Very prevalent in SW LA & SE TX. Almost every gas station sells it but the small independent butchers are where its at.
Pork Belly
Moderator
Boudin is on of the easiest sausages to make, I use this recipe however when taste testing prior to stuffing we added more salt and cayenne pepper to our taste. Chicken liver can be substituted without negative results. You want your rice to meat mixture to be equal it may take more than six cups.
2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2 -inch diameter, casings, about 4 feet in length
Directions
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
*You have to be careful with the boiling process, the recipe above is copied directly from the original. What I found is best is to only poach it long enough to change the color of the casing. After that I chilled them overnight in the fridge and smoked them 2-4 hours on cool smoke only around 175. These freeze very well. After being fully thawed we put them on a small cast iron griddle at 200 in the oven until the casing crisps. This allows you to eat the casing getting all the smoke flavor.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-recipe0.html?oc=linkback
2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2 -inch diameter, casings, about 4 feet in length
Directions
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
*You have to be careful with the boiling process, the recipe above is copied directly from the original. What I found is best is to only poach it long enough to change the color of the casing. After that I chilled them overnight in the fridge and smoked them 2-4 hours on cool smoke only around 175. These freeze very well. After being fully thawed we put them on a small cast iron griddle at 200 in the oven until the casing crisps. This allows you to eat the casing getting all the smoke flavor.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-recipe0.html?oc=linkback
