liver sausage
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craigrice It’s not always available even in the small butcher shops. I did run into it about 4 months back and people loved it. I told them it was a small sirloin roast that was thin sliced after braising it.
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craigrice I can get beef tongue from my local processor and a direct to consumer farm. The funny thing about it, the farm laughs when I buy it because they say I am the only one that buys it to eat, the rest buy it for their dogs. Grew up eating it at home, couldn’t get my wife or kids to try it so I am relegated to making lunch meats. Good stuff overall, takes some work to prepare but I like it.
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We see beef tongue in the normal grocery stores around here due to its popularity in some Mexican dishes.
We also eat it at least 3-4 times per year. My wife prepares it simply by simmering it for hours. The tongue comes out and gets sliced up while the stock pot becomes soup, but both get served together.Have seen pork tongues cooked, cubed, and then added to lunch meats like head cheese, souse, and blood and tongue loaf. All good stuff.
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We see beef tongue in the normal grocery stores around here due to its popularity in some Mexican dishes.
We also eat it at least 3-4 times per year. My wife prepares it simply by simmering it for hours. The tongue comes out and gets sliced up while the stock pot becomes soup, but both get served together.Have seen pork tongues cooked, cubed, and then added to lunch meats like head cheese, souse, and blood and tongue loaf. All good stuff.
processhead What efficiency. Nothing goes to waste. Very happy for you guys.
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A while back I saw a recipe for pickled tongue but couldn’t find any fresh at the time to make it. processhead man I love headcheese diced with onions, S&P, and vinegar. I used to be able to find that in the grocery stores here but can’t even find it when searching nowadays.
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my grandmother use to cook it slow in the oven and we ate it that way like a eoast
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There is a bunch of recipes over here: wedlinydomowe
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There is a bunch of recipes over here: wedlinydomowe
Ridley Acres said in liver sausage:
There is a bunch of recipes over here: wedlinydomowe
Thanks for sharing. Looks like there is some good info there.
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https://www.meatsandsausages.com/sausage-recipes/braunschweiger
There are several recipes on this site. This is just one.processhead thanks for that site amazing amount of recipes along with recipes and pictures
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain Thank you, very interested
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This post is deleted!
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain said in liver sausage:
Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Yes, I would also like to see what you are doing with boudin.
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain Perfected Boudin. Very interested in seeing your recipe. Do you make both a pork liver and a chicken liver version?
Do you also make a seafood Boudin?
Thanks, looking forward to seeing you recipes.
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Dr_Pain Perfected Boudin. Very interested in seeing your recipe. Do you make both a pork liver and a chicken liver version?
Do you also make a seafood Boudin?
Thanks, looking forward to seeing you recipes.
Chef I’ve done both liver variances and do like both the pork and liver… but that is just because I was raised on liver pate and all those offal based old school recipes. Chicken liver is more readily available and usually more economical. Most people prefer the chicken liver version. I’ve boiled, steamed and smoked my boudin. I’ve made boudin patties to pan fry and put on burgers with a nice sunny side up egg. I’ve also made regular and pepperjack stuffed fried boudin balls… but I digress LOL!.
Being in the region smack dab in the middle of the Atchafalaya basin and the rice beds of America I have the privilege of having crawfish at my disposal any time I want. With the left over from our boils I have made crawfish boudin, which to be honest is more like a crawfish etouffe with a little more rice stuffed in a natural casing. Absolutely delicious!!
Lastly I’ve made a boudin variance based on my recipe for Jambalaya. It contains pork, chicken, smoked sausage, andouille, taso, the trinity, liquid smoke and some browning enhancer. Although it was good it, I prefer jambalaya in a bowl because I love to eat large quantities and the casing just slows me down LOL!!
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Chef I’ve done both liver variances and do like both the pork and liver… but that is just because I was raised on liver pate and all those offal based old school recipes. Chicken liver is more readily available and usually more economical. Most people prefer the chicken liver version. I’ve boiled, steamed and smoked my boudin. I’ve made boudin patties to pan fry and put on burgers with a nice sunny side up egg. I’ve also made regular and pepperjack stuffed fried boudin balls… but I digress LOL!.
Being in the region smack dab in the middle of the Atchafalaya basin and the rice beds of America I have the privilege of having crawfish at my disposal any time I want. With the left over from our boils I have made crawfish boudin, which to be honest is more like a crawfish etouffe with a little more rice stuffed in a natural casing. Absolutely delicious!!
Lastly I’ve made a boudin variance based on my recipe for Jambalaya. It contains pork, chicken, smoked sausage, andouille, taso, the trinity, liquid smoke and some browning enhancer. Although it was good it, I prefer jambalaya in a bowl because I love to eat large quantities and the casing just slows me down LOL!!
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Made some appetizer sized links for my oldest College graduation/Med school acceptance party. Smoked them on the pellet grill. They were the BOMB!
Dr_Pain great looking sausage
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Made some appetizer sized links for my oldest College graduation/Med school acceptance party. Smoked them on the pellet grill. They were the BOMB!
Dr_Pain Making me hungry.
While from New Orleans, most of my great aunts & uncles, along with my grandparents, were from Ville Platte and Breaux Bridge, as well as several small cities throughout Louisiana. I thought that the way Justin Wilson talked was real English. LOL My foundation of cooking came from my paternal grandmother, and could she cook. Her cooking was only second to feeding others.
I have to make Boudin for September 25th catering and thinking of seafood Boudin given the taste of people I’m serving, but also will make some more traditional Boudin for the hard core.
I like your idea to make an Étouffée profile. I think I will shoot for that.
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Down in South Louisiana we have an excellent liver based sausage called Boudin. Next time I get a chance I will share the recipe. My oldest son and I have been perfecting this recipe.
Dr_Pain would like to have the recipe
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Chef I’ve done both liver variances and do like both the pork and liver… but that is just because I was raised on liver pate and all those offal based old school recipes. Chicken liver is more readily available and usually more economical. Most people prefer the chicken liver version. I’ve boiled, steamed and smoked my boudin. I’ve made boudin patties to pan fry and put on burgers with a nice sunny side up egg. I’ve also made regular and pepperjack stuffed fried boudin balls… but I digress LOL!.
Being in the region smack dab in the middle of the Atchafalaya basin and the rice beds of America I have the privilege of having crawfish at my disposal any time I want. With the left over from our boils I have made crawfish boudin, which to be honest is more like a crawfish etouffe with a little more rice stuffed in a natural casing. Absolutely delicious!!
Lastly I’ve made a boudin variance based on my recipe for Jambalaya. It contains pork, chicken, smoked sausage, andouille, taso, the trinity, liquid smoke and some browning enhancer. Although it was good it, I prefer jambalaya in a bowl because I love to eat large quantities and the casing just slows me down LOL!!
Dr_Pain Boy, did you blow up the blog with the “Boudin” discussion. Very happy that you’re teaching these folks some down home cooking. Glad you’re having much fun with it.
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