Does anyone have a good Boudin recipe they'd like to share? I'm wanting to use chicken livers over pork liver. They're easier to find. Thanks in advance!
Quote from: Up In Smoke on September 16, 2012, 09:29:41 AM
Sorry i do not have a recipe.
I will be watching this thread though because i have had the urge to try this.
Are you going to stuff this into casings or just bulk style?
I plan on pre-cooking the meats and then stuffing into casings.
Take a look at this link you might find something you like there.
http://wedlinydomowe.pl/en/viewtopic.php?t=5132&highlight=boudin
Here is some links to get you started.
http://www.gumbopages.com/food/boudin.html (http://www.gumbopages.com/food/boudin.html)
http://www.3men.com/sausage.htm#Boudin%20Blanc
http://boudinlink.com/Recipes/Classic_Boudin1.html
http://www.foodnetwork.com/recipes/emeril-live/boudin-sausage-recipe/index.html
http://www.cookinglouisiana.com/Cooking/Recipes/Meat/Boudin%20recipe.htm
Some are Blanc but you can add the liver to your liking..
Steven
For 5 lbs
2 lbs uncooked rice
1 lb lean meat (beef, poke or game)
1/2 lb poke butt
1/2 lb poke liver
1 bunch chopped fresh parsley
1 bunch chopped green onions
2.5 T salt
1.5 t cayenne
1 T paprika
1 t cumin
1/2 t chili powder
1 cup cold water
1 cup powder milk
33-36mm hog casing
Prepare
1. cook rice and set aside
2. place meats in a pot cover with water and bring to a quick boil.
3. Reduce heat simmer until meat is tender. Remove and drain water.
4 Grind cooked meat thru med plate 1 time.
5. In a large tub, mix the ground meat, rice , onion, parsley, all dry items and water together. Mix well.
6. Stuff into casings and make links 8-12" or make loops (rings0 tie the ends.
7. Place links into a large pot of simmering water for 25 mins.
Fry, bake, broil or grill as you would any fresh sausage.
8. After step 7 if you have links or rings you do not intend to eat, wrap and freeze.
I have used iceman's recipe a couple of times now. http://forum.bradleysmoker.com/index.php?topic=26528.msg317392#msg317392 (http://forum.bradleysmoker.com/index.php?topic=26528.msg317392#msg317392)
For pictures and my comments http://forum.bradleysmoker.com/index.php?topic=28335.msg336843#msg336843 (http://forum.bradleysmoker.com/index.php?topic=28335.msg336843#msg336843)
It has a mild favor and not overpowering in liver. If you want a stronger flavor, increase the liver by a little. I would add a little cayenne pepper 1/2tsp, about 1 tsp salt and 1 tsp black pepper.
I even had this sausage on hot dog buns and covered in raw onions and yellow mustard. Not bad.
I tried several others, but this one meets mine and my wife's taste.
Thanks for all of the suggestions. I'll keep you posted when I decide to make it.