liver sausage
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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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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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Sorry to have highjacked fisherman43 's thread about liver sausage. I promise to make a boudin post (more than likely this weekend). On my drive to work this morning I was thinking about another liver based dish we have down here: Dirty Rice. Ok enough with this. Be on the lookout for the basic boudin recipe over the weekend
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Sorry to have highjacked fisherman43 's thread about liver sausage. I promise to make a boudin post (more than likely this weekend). On my drive to work this morning I was thinking about another liver based dish we have down here: Dirty Rice. Ok enough with this. Be on the lookout for the basic boudin recipe over the weekend
Dr_Pain Don’t see this as a highjack, just sharing info.
Now remember, don’t want to give away all the Louisiana secrets, next you will be telling others about oyster dressing. LOL
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Dr_Pain Don’t see this as a highjack, just sharing info.
Now remember, don’t want to give away all the Louisiana secrets, next you will be telling others about oyster dressing. LOL
Chef I have quite a few Louisiana recipes that have been passed down from generations to generations… and oyster dressing is definitely one of them. I love the stuff but my mother in law’s cornbread dressing is OUT OF THIS WORLD. For the oyster dressing I have found that freshly shucked oysters from the Houma beds are the best. Unfortunately Hurricane Ida came to mess things up for our oyster fishery
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Chef I have quite a few Louisiana recipes that have been passed down from generations to generations… and oyster dressing is definitely one of them. I love the stuff but my mother in law’s cornbread dressing is OUT OF THIS WORLD. For the oyster dressing I have found that freshly shucked oysters from the Houma beds are the best. Unfortunately Hurricane Ida came to mess things up for our oyster fishery
Dr_Pain I have been collecting, testing, and documenting many of the old recipes from my childhood. Up to about 250. Some are available in a few cookbooks, others just past down from generation to generation. Both Louisiana and New Orleans favorites. Many great dishes are becoming almost extinct.
My kids are getting of the age where they want to make sure they can preserve some of the past.
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
fisherman43 I like the sound of that. I bet it is good
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Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey
fisherman43 you had me at giblet and neck meat, the rest just put it over the top
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Dr_Pain Don’t see this as a highjack, just sharing info.
Now remember, don’t want to give away all the Louisiana secrets, next you will be telling others about oyster dressing. LOL
Chef but but but why LOL
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craigrice Just playing, truth is I would share any recipe that anyone wanted.
Never understood the reasoning behind keeping a recipe a secret, other than commercial purposes.
Much more important that recipes of the past be shared to insure that they are pasted on to future generations.
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