• Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
 

Boudin

Started by rcger, September 16, 2012, 09:26:50 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

rcger

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!
There's room for all of God's critters right next to the mashed taters and gravy!

rcger

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.
There's room for all of God's critters right next to the mashed taters and gravy!

devo

Take a look at this link you might find something you like there.
http://wedlinydomowe.pl/en/viewtopic.php?t=5132&highlight=boudin


NePaSmoKer

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.


ratherbboating

I have used iceman's recipe a couple of times now. 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
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.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

rcger

Thanks for all of the suggestions.  I'll keep you posted when I decide to make it.
There's room for all of God's critters right next to the mashed taters and gravy!