Boudin sausage
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Willie
Check out this video, I used my own seasoning blend. It turns out great and you don’t need your grinder.
Leaving in LA for over several years and being able to buy it locally it was a big disappointment when I moved north and could’t find it locally. I have made over 200 lbs following Heath’s recipe and it is the best method/ recipe that I have ever made.
If you can get your hands on Chef Paul Prudhomme Family Cookbook there is a good seasoning recipe in there or The Best Stop Supermarket in Scott, LA has a great seasoning as well. https://www.beststopinscott.com/product/best-stop-cajun-seasoning/Good Luck
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Heath Sampey’s video link https://www.youtube.com/user/MrHeath1124
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https://www.meatsandsausages.com/sausage-recipes/boudin. Here’s another one
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Use the Chicken liver it much milder than pork. The rice ratio is essential to true cajun Boudin 1/2 cup of cooked rice per pound. Rice in Boudin and Goblaki were added as a filler to feed people inexpensively, but both the Poles and the Cajun’s nailed it with their recipes.
I have had Boudin with less right, but it is not traditional Boudin! -
I grew up with excellent boudin. Being in Houston, I still can get some decent and some very good boudin, but it’s never been the same. I’m looking forward trying my hand at making my own and getting back to what I remember getting from the little store down the street.
TomKat1962, I love The Best Stop. I head over there just about every time I pass through Scott.
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I grew up with excellent boudin. Being in Houston, I still can get some decent and some very good boudin, but it’s never been the same. I’m looking forward trying my hand at making my own and getting back to what I remember getting from the little store down the street.
TomKat1962, I love The Best Stop. I head over there just about every time I pass through Scott.
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I was born and raised in Louisiana and have tried the Excalibur Boudin seasoning and it turned out great. I’m not a huge fan of liver so I only used a pound and I pureed it and added about 8 cups of cooked rice to it. I cooked to butts in the seasoning in my crawfish pot outside until the bone fell out then mixed that with the rice and a little of the juice and stuffed into 32/35 mm hog casings. I’ve also used that seasoning to make a cured/smoked sausage as well as fresh sausage and it has been great every time I’ve used it.
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My Christmas present every year is 20 LBS of Boudin and 20 LBS ANDOUILLE from Best Stop and always restock on their seasoning.
TomKat1962 I’m on my way!
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I was born and raised in Louisiana and have tried the Excalibur Boudin seasoning and it turned out great. I’m not a huge fan of liver so I only used a pound and I pureed it and added about 8 cups of cooked rice to it. I cooked to butts in the seasoning in my crawfish pot outside until the bone fell out then mixed that with the rice and a little of the juice and stuffed into 32/35 mm hog casings. I’ve also used that seasoning to make a cured/smoked sausage as well as fresh sausage and it has been great every time I’ve used it.
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AdamCA ok cooke seasoning in meat how many pounds of pork but did it take ?
willie6378 I want to say it was around 17-18 pounds of Pork Butt, around 7 pounds of cooked rice the a couple pounds of green onions, bell peppers and celery and white onions when I made it as actual Boudin. When I made it as a Fresh and Smoked sausage I made 10 lbs of each and adjusted the seasoning for that batch size.
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thanks il try
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Chicken liver 5 lbs
Pork 20 lbs
Bell Pepper 4 cups
Celery 4 cups
Onion 8 cups
Garlic 8 cloves
Kosher Salt 250 grams
Blk pepper 80 grams
Red pepper to taste
Paprika 80 grams
White pepper 40 grams
Thyme 40 grams
Bay leaves 6
Cube pork and rough chop veg, add liver
Add 80% seasoning
Overnight in frig
Cover with water and cook 3-4 hr til meat falling apart
Remove meat and vegetables with spider reserving liquid
Whip meat & veg with cake paddle in mixer ( or grind)
Add Fresh green onion (4-5 bunches tops only chopped)
Fresh parsley (4-5 bunches chopped)
Add 50% rice and continue blending just until evenly incorporated
Add about 1/3 to 1/2 liquid, should be very moist but sticking together
Taste and adjust seasonings
Stuff into casings
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Thanks for the Imput my biggest issue was how much rice to pork to liver that’s a lot of rice
willie6378 Amount of rice is a personal preference. Typically see anywhere from 25%-50% cooked rice. The recipes volumes are usually for cooked rice, not dry rice.
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Sounds like the “Families” secret recipe?
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Not really. I grew up just outside Baton Rouge and really missed boudin when I moved to IL for work. This recipe is just a mixture of many recipes I have seen online over the years and adjusted to my taste. Like most recipes in Louisiana for Jambalaya, Gumbo, Dirty rice, Etouffee, etc. it is just a guide. Cajuns were very poor people who lived off the land and ate what they could kill or catch in the swamps. They often stretched the recipes with rice. The most important part is taste before you stuff into casings and adjust seasoning as rice is bland and it will take a lot of seasoning.
Grill, broil, or poach and serve with crackers, mustard, hot sauce and spicy pickles.
Also try making some boudin balls. Roll some of the filling into balls about the size of an egg. Dip in egg wash, roll in panko (or cracker crumbs), and deep fry.
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Not really. I grew up just outside Baton Rouge and really missed boudin when I moved to IL for work. This recipe is just a mixture of many recipes I have seen online over the years and adjusted to my taste. Like most recipes in Louisiana for Jambalaya, Gumbo, Dirty rice, Etouffee, etc. it is just a guide. Cajuns were very poor people who lived off the land and ate what they could kill or catch in the swamps. They often stretched the recipes with rice. The most important part is taste before you stuff into casings and adjust seasoning as rice is bland and it will take a lot of seasoning.
Grill, broil, or poach and serve with crackers, mustard, hot sauce and spicy pickles.
Also try making some boudin balls. Roll some of the filling into balls about the size of an egg. Dip in egg wash, roll in panko (or cracker crumbs), and deep fry.
keend0 Sorry I didn’t thank you when you posted this. Great basic recipe for boudin and a good place to start for those that have not made it before.
I agree with the chicken livers rather than pork. Most people I have sold this to prefer the milder flavor.
Great Job.
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keend0 Sorry I didn’t thank you when you posted this. Great basic recipe for boudin and a good place to start for those that have not made it before.
I agree with the chicken livers rather than pork. Most people I have sold this to prefer the milder flavor.
Great Job.
Chef I made fried boudin b alls with calves liver once.
Luckily I knew to pare the liver content considerably but still instantly noticeable
People who liked liver loved them, non liver people not so muchEdited to get b lls by censors
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef I made fried boudin b alls with calves liver once.
Luckily I knew to pare the liver content considerably but still instantly noticeable
People who liked liver loved them, non liver people not so muchEdited to get b lls by censors
glen I need to serve them in about a month to Country Folks in Texas. Debating whether to use liver at all or not.
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Welcome to the site. There are a ton of great looking recipes out there. Give some of these a look. Boudin Sausage
@A Former User said in Boudin sausage:
Welcome to the site. There are a ton of great looking recipes out there. Give some of these a look. Boudin Sausage
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